Bison Tenderloin with Cherry-Onion Chutney

4.8
(4)

A roasted bison tenderloin is served topped with a fruity cherry and onion chutney with the tang of balsamic vinegar in this elegant main dish.

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Prep Time:
45 mins
Cook Time:
1 hrs 10 mins
Additional Time:
15 mins
Total Time:
2 hrs 10 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 1 tablespoon olive oil

  • 1 (3 pound) bison tenderloin roast

  • 1 teaspoon kosher salt

  • 1 teaspoon dried thyme

  • ½ teaspoon coarsely ground black pepper

Cherry-Onion Chutney:

  • 1 tablespoon olive oil

  • 1 ½ cups chopped onion

  • ¾ cup packed brown sugar

  • ¼ cup balsamic vinegar

  • ½ teaspoon ground cinnamon

  • teaspoon ground cloves

  • Dash cayenne pepper

  • 3 cups frozen tart red pitted cherries

  • 1 medium pear, cored and chopped

  • Salt and black pepper

Directions

  1. Preheat oven to 425 degrees F. Brush the 1 tablespoon oil over bison tenderloin roast. For rub, stir together salt, thyme, and coarsely ground black pepper in a small bowl. Sprinkle mixture evenly over bison tenderloin; rub in with your fingers.

  2. Place bison tenderloin on a rack set in a shallow roasting pan. Insert an oven-going meat thermometer into center of the bison tenderloin. Roast, uncovered, for 1 hour 10 minutes or until meat thermometer registers 135 degrees F for medium rare. (For medium, roast for 45 to 50 minutes or until meat thermometer registers 150 degrees F.)

  3. Transfer bison tenderloin to a cutting board. Cover bison tenderloin with foil; let stand for 15 minutes. Temperature of the bison tenderloin after standing should be 145 degrees F to 160 degrees F.

  4. Slice bison tenderloin across the grain and arrange on a serving platter. Serve with Cherry-Onion Chutney.

  5. Cherry-Onion Chutney: Heat the 1 tablespoon oil over medium-high heat in a large skillet. Cook onions in hot oil for 8 to 10 minutes or until golden brown. Remove onions from skillet; set aside. Add brown sugar, vinegar, cinnamon, cloves and cayenne pepper to skillet. Bring to boiling; reduce heat. Add cherries. Simmer, uncovered, for 15 minutes. Add pears and cook for 5 more minutes or until pears are softened. Stir in cooked onion. Season to taste with salt and black pepper.

Tips

Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.

Nutrition Facts (per serving)

211 Calories
4g Fat
23g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 211
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 58mg 19%
Sodium 207mg 9%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 5%
Total Sugars 20g
Protein 21g
Vitamin C 3mg 15%
Calcium 33mg 3%
Iron 3mg 17%
Potassium 375mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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