Savor a Delectable Bison Tenderloin with Sweet-Tart Chutney

Ingredients

• Olive oil, a touch of natural richness
• Bison tenderloin roast, a hefty three-pound cut
• Kosher salt, a subtle seasoning
• Dried thyme, a hint of earthy aroma
• Coarsely ground black pepper, a peppery kick
• Cherry-Onion Chutney, a flavorful accompaniment
• Olive oil, a drizzle of liquid gold
• Chopped onion, one and a half cups of aromatic sweetness
• Packed brown sugar, three-fourths cup of caramelized goodness
• Balsamic vinegar, a quarter cup of tangy sophistication
• Ground cinnamon, a dash of warm spice
• Ground cloves, a pinch of aromatic depth
• Dash of cayenne pepper, a hint of fiery heat
• Frozen tart red pitted cherries, three cups of vibrant flavor
• Medium pear, chopped and cored for fruity sweetness
• Salt and black pepper, to season and enhance the dish

Step 1

Start by preheating your oven to 425 degrees Fahrenheit. Take a moment to gently brush a tablespoon of oil over the bison tenderloin roast. In a small bowl, create a flavorful rub by combining salt, thyme, and coarsely ground black pepper. Sprinkle this mixture evenly over the bison tenderloin, using your fingers to massage it in.

Step 2

Next, position the bison tenderloin on a rack inside a shallow roasting pan. Insert an oven-safe meat thermometer into the center of the meat. Allow it to roast, uncovered, for about 1 hour and 10 minutes, or until the thermometer reads 135 degrees Fahrenheit for a perfect medium-rare doneness. If you prefer your meat cooked to medium, aim for 150 degrees Fahrenheit and roast for around 45 to 50 minutes.

Step 3

Once done, carefully transfer the bison tenderloin to a cutting board. Cover it with foil and let it rest for 15 minutes. The final temperature should range between 145 to 160 degrees Fahrenheit post-resting. Slice the bison tenderloin against the grain and elegantly arrange the pieces on a beautiful serving platter. Pair this exquisite dish with a delightful Cherry-Onion Chutney.

Step 4

For the Cherry-Onion Chutney, heat a tablespoon of oil in a large skillet over medium-high heat. Cook the onions until they turn a lovely golden brown, approximately 8 to 10 minutes. Set the onions aside and introduce brown sugar, vinegar, cinnamon, cloves, and a hint of cayenne pepper to the skillet. Bring the mixture to a gentle boil before reducing the heat. Toss in the cherries and let them simmer, uncovered, for 15 minutes. Add the pears and continue cooking for an additional 5 minutes until the pears soften. Finally, stir in the cooked onions, season with salt and black pepper to your liking, and savor the burst of flavors this Chutney adds to your tenderloin.