Southwestern Spice-Rubbed Bison Tenderloin Recipe

Name: Southwestern Spice-Rubbed Bison Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 1/2 teaspoons ancho chile powder; 1 teaspoon ground cumin; 1 teaspoon dark brown sugar; 1/2 teaspoon salt; 1/2 teaspoon dried oregano; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon celery seeds; 1 (2-pound) chateaubriand-cut bison tenderloin; 1 tablespoon fresh lime juice; Cooking spray

Servings: persons

1 tablespoon canola oil
1 1/2 teaspoons ancho chile powder
1 teaspoon ground cumin
1 teaspoon dark brown sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon celery seeds
1 (2-pound) chateaubriand-cut bison tenderloin
1 tablespoon fresh lime juice
Cooking spray

1
Combine first 9 ingredients in a small bowl. Place bison on a dish; drizzle with juice. Rub spice mixture over bison. Cover and refrigerate 1 hour.
2
Preheat oven to 425u00b0.
3
Let bison stand at room temperature 15 minutes. Secure bison at 2-inch intervals with twine.
4
Place bison in a small roasting pan coated with cooking spray. Bake at 425u00b0 for 25 minutes or until a thermometer registers 115u00b0 or until desired degree of doneness (temperature will continue to rise as roast stands). Remove from oven; let stand 20 minutes before slicing.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 1/2 teaspoons ancho chile powder, 1 teaspoon ground cumin, 1 teaspoon dark brown sugar, and more.

Yes, Southwestern Spice-Rubbed Bison Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Spice-Rubbed Bison Tenderloin

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