Southwestern Spice-Rubbed Bison Tenderloin

Bison (sometimes labeled buffalo) tenderloin is a lean cut, so cook it quickly at moderately high heat to ensure it stays juicy and tender. We prefer it rare, but adjust the cook time to suit your preference. Chateaubriand-cut refers to the center-cut portion of the tenderloin, so the roast is a uniform thickness throughout. If your local butchers don't stock bison meat, try online sources like www.buffalohillsbisonmeat.com or www.highplainsbison?.com—or substitute beef tenderloin.

Yield: 8 servings (serving size: 3 ounces)

Ingredients

• 1  tablespoon  canola oil
• 1 1/2  teaspoons  ancho chile powder
• 1  teaspoon  ground cumin
• 1  teaspoon  dark brown sugar
• 1/2  teaspoon  salt
• 1/2  teaspoon  dried oregano
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  garlic powder
• 1/4  teaspoon  celery seeds
• 1  (2-pound) chateaubriand-cut bison tenderloin
• 1  tablespoon  fresh lime juice
• Cooking spray

Preparation

1. Combine first 9 ingredients in a small bowl. Place bison on a dish; drizzle with juice. Rub spice mixture over bison. Cover and refrigerate 1 hour.

2. Preheat oven to 425°.

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

4. Place bison in a small roasting pan coated with cooking spray. 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). Remove from oven; let stand 20 minutes before slicing.

Nutritional Information

Calories:

144 (25% from fat)

Fat:

4g (sat 0.9g,mono 1.9g,poly 0.8g)

Protein:

24.4g

Carbohydrate:

1.3g

Fiber:

0.4g

Cholesterol:

70mg

Iron:

3.2mg

Sodium:

202mg

Calcium:

14mg