Bison Tenderloin with Cherry-Onion Chutney

Name: Bison Tenderloin with Cherry-Onion Chutney
Total time: 130
Yield: 12
Ingredients: 1 tablespoon olive oil; 1 (3 pound) bison tenderloin roast; 1 teaspoon kosher salt; 1 teaspoon dried thyme; ½ teaspoon coarsely ground black pepper; 1 tablespoon olive oil; 1 ½ cups chopped onion; ¾ cup packed brown sugar; ¼ cup balsamic vinegar; ½ teaspoon ground cinnamon; ⅛ teaspoon ground cloves; Dash cayenne pepper; 3 cups frozen tart red pitted cherries; 1 medium pear, cored and chopped; Salt and black pepper

Recipe by The Bison Council from allrecipes.com

Dinner 2 Hr. 10 Mins.

Ingredients

12 servings

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1 tablespoon olive oil
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1 (3 pound) bison tenderloin roast
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1 teaspoon kosher salt
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1 teaspoon dried thyme
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½ teaspoon coarsely ground black pepper
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1 tablespoon olive oil
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1 ½ cups chopped onion
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¾ cup packed brown sugar

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¼ cup balsamic vinegar
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½ teaspoon ground cinnamon
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⅛ teaspoon ground cloves
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Dash cayenne pepper
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3 cups frozen tart red pitted cherries
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1 medium pear, cored and chopped
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Salt and black pepper

Instructions

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.