Grilled Bison Tenderloin and Cherry-Onion Chutney

Ingredients 0/14

Step 1

Warm your oven to 425°F. Give the bison tenderloin a good brush with the tablespoon of oil. In a small bowl, mix together the salt, thyme, and coarsely ground black pepper, then sprinkle this rub all over the meat, pressing it in with your fingers so it sticks well.

Step 2

Place the tenderloin on a rack inside a shallow roasting pan. Stick an oven-safe meat thermometer right into the center of the roast. Pop it in the oven and roast uncovered for about 1 hour and 10 minutes if you want it medium rare (135°F). If you prefer medium, aim for 45 to 50 minutes, or until the thermometer reads 150°F.

Step 3

Once it’s done, take the roast out and transfer it to a cutting board. Tent it loosely with foil and let it rest for 15 minutes—this helps the juices redistribute and the temperature will rise to around 145°F to 160°F.

Step 4

While the meat is resting, start the chutney. Heat the tablespoon of oil in a large skillet over medium-high heat, then cook the onions until they’re golden brown, about 8 to 10 minutes. Take the onions out and set them aside for now.

Step 5

In the same skillet, add the brown sugar, vinegar, cinnamon, cloves, and a pinch of cayenne pepper. Bring it all to a boil, then lower the heat and add the cherries. Let everything simmer uncovered for 15 minutes. Next, stir in the pears and cook for another 5 minutes until they’re nice and soft. Finally, add the cooked onions back to the pan, give it a good stir, and season with salt and black pepper to your taste.

Step 6

Slice the rested bison across the grain and arrange it on a platter. Spoon the warm cherry-onion chutney over the top or serve it on the side. Enjoy!