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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Recipe Summary

prep:
45 mins
cook:
1 hr 10 mins
additional:
15 mins
total:
2 hrs 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cherry-Onion Chutney:

Directions

Instructions Checklist
  • 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.

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  • 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.)

  • 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.

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

  • 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

211 calories; protein 20.8g 42% DV; carbohydrates 22.8g 7% DV; fat 4.2g 7% DV; cholesterol 58.1mg 19% DV; sodium 207mg 8% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/08/2013
There must be an error in the cooking directions on this recipe in step 2. It has you cooking at 425 for an hour and 10 minutes for medium rare. That is way too long. I checked the bison council website and they recommend searing the meat stove top and cooking at 225 - so that is what I did. The Bison tenderloin was so tender you could cut it with a fork and the Cherry Onion chutney made a lovely addition. Read More
(4)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/08/2013
There must be an error in the cooking directions on this recipe in step 2. It has you cooking at 425 for an hour and 10 minutes for medium rare. That is way too long. I checked the bison council website and they recommend searing the meat stove top and cooking at 225 - so that is what I did. The Bison tenderloin was so tender you could cut it with a fork and the Cherry Onion chutney made a lovely addition. Read More
(4)
Rating: 5 stars
09/09/2013
This was really good but I did alter the recipe as the cooking times seem wrong. I also added a touch of Chili powder and cumin to the rub. Then I preheated my grill leaving an area for indirect heat. I seared the loin on all sides and then moved it to indirect heat (300 degrees) for about an hour with an internal temperature of 135. The Chutney was really good and the perfect compliment. Though it doesn't say in the recipe when to add the onions back into the cherry mixture no big deal I just added them back in a little bit before I put the pears in and it turned out great. I will definitely do this again for company or a special occasion. Read More
(1)
Rating: 5 stars
10/14/2019
Works real good with Pork loin substituted for Bison Read More
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