Name: Bison Tenderloin with Cherry-Onion Chutney
Prep time: 45 min
Cook time: 45 min
Yield: 12
Ingredients: Olive oil - 1 tablespoon; Bison tenderloin roast - 1 (3 pound); Kosher salt - 1 teaspoon; Dried thyme - 1 teaspoon; Coarsely ground black pepper - ½ teaspoon; Olive oil - 1 tablespoon; Chopped onion - 1 ½ cups; Packed brown sugar - ¾ cup; Balsamic Vinegar - ¼ cup; Ground cinnamon - ½ teaspoon; Ground cloves - ⅛ teaspoon; Dash cayenne pepper - ⅛ teaspoon; Frozen tart red pitted cherries - 3 cups; Pear, cored and chopped - 1 medium; Salt and black pepper - 1 medium

Ingredients for - Bison Tenderloin with Cherry-Onion Chutney

1. Olive oil 1 tablespoon

2. Bison tenderloin roast 1 (3 pound)

3. Kosher salt 1 teaspoon

4. Dried thyme 1 teaspoon

5. Coarsely ground black pepper ½ teaspoon

6. Olive oil 1 tablespoon

7. Chopped onion 1 ½ cups

8. Packed brown sugar ¾ cup

9. Balsamic Vinegar ¼ cup

10. Ground cinnamon ½ teaspoon

11. Ground cloves ⅛ teaspoon

12. Dash cayenne pepper ⅛ teaspoon

13. Frozen tart red pitted cherries 3 cups

14. Pear, cored and chopped 1 medium

15. Salt and black pepper 1 medium

How to cook deliciously - Bison Tenderloin with Cherry-Onion Chutney

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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

5 . Stage

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.