Bison Tenderloin With Cherry-onion Chutney

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 (3 pound) bison tenderloin roast
• 1 teaspoon kosher salt
• 1 teaspoon dried thyme
• 1/2 teaspoon coarsely ground black pepper
• cherry-onion chutney:
• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 3/4 cup packed brown sugar
• 1/4 cup balsamic vinegar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• dash cayenne pepper
• 3 cups frozen tart red pitted cherries
• 1 medium pear, cored and chopped
• salt and black pepper

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 10 mins

Ready Time: 2 hrs 10 mins


• 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.
• 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.