For best results, allow the bison tenderloin to come to room temperature for about 30 minutes before roasting. If using fresh cherries, pit and halve them before adding to the chutney. The chutney can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving. Serve with roasted root vegetables, creamy mashed potatoes, or a wild rice pilaf for a complete and memorable meal.
Bison Tenderloin with Cherry-Onion Chutney
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PREP TIME45 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME2 hrs 10 mins
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SERVING12 People
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VIEWS12
Elevate your dining experience with this exquisite dish! A succulent bison tenderloin, roasted to perfection, meets a vibrant cherry-onion chutney, infused with the warmth of cinnamon and the tang of balsamic. A symphony of flavors that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol58 mg
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Fiber2 g
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Protein21 g
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Saturated Fat1 g
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Sodium207 mg
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Sugar20 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Bison: Preheat your oven to 425 degrees F (220 degrees C). Drizzle the bison tenderloin with olive oil. In a small bowl, combine salt, thyme, and black pepper. Rub the mixture evenly over the bison, ensuring it's well coated. (5 minutes)
02
StepRoast the Bison: Place the bison on a roasting rack set inside a roasting pan. Insert a meat thermometer into the thickest part of the tenderloin. Roast uncovered for approximately 1 hour 10 minutes, or until the thermometer registers 135 degrees F (57 degrees C) for medium-rare. For medium, aim for 150 degrees F (66 degrees C). (1 hour 10 minutes)
03
StepRest the Bison: Once roasted, transfer the bison to a cutting board. Tent loosely with foil and let rest for 15 minutes. The internal temperature will continue to rise during this time, reaching approximately 145-160 degrees F (63-71 degrees C). (15 minutes)
04
StepCraft the Cherry-Onion Chutney: While the bison rests, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onions and cook, stirring occasionally, until softened and golden brown. (8-10 minutes)
05
StepSimmer the Chutney: Add the brown sugar, balsamic vinegar, cinnamon, cloves, and cayenne pepper to the skillet. Bring to a simmer, then reduce heat to low. Add the frozen cherries and cook, uncovered, for 15 minutes, allowing the cherries to soften and release their juices. (15 minutes)
06
StepFinish the Chutney: Stir in the diced pear and cook for an additional 5 minutes, or until the pear is tender. Stir the cooked onion back into the chutney. Season to taste with salt and pepper. (5 minutes)
07
StepServe: Slice the rested bison tenderloin against the grain. Arrange the slices on a serving platter and generously spoon the cherry-onion chutney over the top. Garnish with fresh parsley, if desired. Serve immediately and enjoy!
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Elisa Mcdermott
Jun 29, 2025Be careful not to overcook the bison. It's best served medium-rare.
Orland Jonesmante
Jun 21, 2025I made this for a dinner party, and it was a huge hit! Everyone raved about the flavors.
Rene Skiles
Jun 20, 2025This recipe is amazing! The bison was so tender, and the chutney was the perfect complement.
Vince Collins
Jun 20, 2025I found that adding a splash of red wine to the chutney really enhanced the flavor.
Amanda Becker
Jun 14, 2025This recipe is a bit time-consuming, but it's definitely worth the effort.
Michale Schaden
Jun 8, 2025The chutney is so good, I could eat it with a spoon!