Southwestern Spice-Rubbed Bison Tenderloin

Name: Southwestern Spice-Rubbed Bison Tenderloin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons ancho chile powder; 907 grams chateaubriand-cut bison tenderloin; 1 teaspoons freshly ground black pepper; 1 Tbsp canola oil; 0 teaspoons celery seeds; 1 teaspoon dark brown sugar; 0 teaspoons garlic powder; 1 teaspoon ground cumin; 1 Tbsp fresh lime juice; 1 teaspoons dried oregano; 1 teaspoons salt

Need Head to the store and pick up ancho chile powder, oregano, canolan oil, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine first 9 ingredients in a small bowl.

Equipment you will use

Bowl

Place bison on a dish; drizzle with juice. Rub spice mixture over bison. Cover and refrigerate 1 hour.

Ingredients you will need

Bison

Juice

Dry Seasoning Rub

Preheat oven to 42

Equipment you will use

Oven

Let bison stand at room temperature 15 minutes. Secure bison at 2-inch intervals with twine.

Ingredients you will need

Bison

Equipment you will use

Kitchen Twine

Place bison in a small roasting pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Bison

Equipment you will use

Roasting Pan

Bake at 425 for 25 minutes or until a thermometer registers 115 or until desired degree of doneness (temperature will continue to rise as roast stands).

Equipment you will use

Kitchen Thermometer