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Bison Tenderloin with Cherry-Onion Chutney
Bison Tenderloin with Cherry-Onion Chutney
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Prep Time:
45 minutes
Cook Time:
70 minutes
Total Time:
130 minutes
Roasted bison tenderloin topped with cherry and onion chutney with a balsamic twist - a classy main course.
Ingredients:
  • 1 tablespoon olive oil
  • 1 (3 pound) bison tenderloin roast
  • 1 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • 0.5 teaspoon coarsely ground black pepper
  • 1.5 cups chopped onion
  • 0.75 cup packed brown sugar
  • 0.25 cup balsamic vinegar
  • 0.5 teaspoon ground cinnamon
  • 0.125 teaspoon ground cloves
  • Dash cayenne pepper
  • 3 cups frozen tart red pitted cherries
  • 1 medium pear, cored and chopped
  • Salt and black pepper
Instructions:
  • Preheat the oven to 425°F. Brush 1 tablespoon of oil onto the bison tenderloin roast. In a small bowl, combine salt, thyme, and coarsely ground black pepper to make a rub. Sprinkle the mixture evenly over the bison tenderloin and massage it in with your fingers.
  • Prepare the bison tenderloin by placing it on a rack in a shallow roasting pan and inserting an oven-safe meat thermometer into the center. Roast uncovered in the oven for 1 hour and 10 minutes or until the thermometer reads 135 degrees F for medium rare (or 150 degrees F for medium).
  • Place the bison tenderloin on a cutting board and cover it with foil. Let it rest for 15 minutes until its internal temperature reaches between 145°F to 160°F.
  • Thinly cut bison tenderloin against the grain and place on a platter. Serve alongside Cherry-Onion Chutney.
  • In a large skillet over medium-high heat, sauté onions in 1 tablespoon oil until golden brown, about 8 to 10 minutes. Remove onions and set aside. Add brown sugar, vinegar, cinnamon, cloves, and cayenne pepper to the skillet. Bring to a boil, then reduce heat. Stir in cherries and simmer uncovered for 15 minutes. Add pears and cook for an additional 5 minutes until softened. Finally, mix in the cooked onions and season with salt and black pepper to taste.

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