Learn how to cook bison tenderloin by easily roasting it in the oven to perfection. It’s a festive main with plenty of fresh herbs.
This beautiful bison tenderloin post has been sponsored by The Honest Bison. All opinions remain my own and I am proud to partner with brands I love. Thank you for supporting the growth of Miss Allie’s Kitchen.
The holidays ALWAYS seem to creep up on me. It’s like I’m looking forward to putting up the tree for so long, that when the time finally comes around, I haven’t actually made the time to do it. Does that make sense?
I think the calendar gets so full this time of year, I often feel like I have to stay up late, like one of Santa’s little elves to get “everything done”.
This year has been a bit amplified, most of my efforts and free time have been spent writing my first cookbook. Can you believe it? This time next year you’ll all be able to have a cookbook, written by me, in your hands!
But, I have to admit, writing and photographing a cookbook during the holidays…it hasn’t really been the easiest thing I’ve done. Alas, I’m very grateful and I’m looking for some easy hacks to still make me feel like I’m in the Christmas spirit, without painstaking effort.
That brings me to our dish for the day…whole roasted bison tenderloin.
Why is it so perfect for a holiday meal?
When I set out to work with this gorgeous cut of meat, I had no idea how easy it would be. And as you can see, the final product is absolutely stunning. I mean, how would you like to set a plate of that down for a holiday dinner and have your guests look at you like you are Bobby Flay?
I don’t have a bunch of bison roaming my back yard (unfortunately!!) in Pennsylvania, so I snagged this bad boy from The Honest Bison. Even though my husband, Jared, is a hunter, I supplement our wild and exotic meat supply from them several times a year because they have a beautiful selection of humanely sourced venison, bison and elk.
If you have a more adventerious crowd, this would be the perfect dish to serve, trust me, you get some “ohhs” and “ahhs”.
Bison tenderloin is so easy to roast
This brings me to my second point about this dish – it’s so easy anyone can do it. All you’re going to do is slather the tenderloin in a delicious herb-butter mixture before roasting it.
Then, you roast at 450F to get a nice crust and bump the heat down to 350F until it’s nice and medium-rare. Resting the meat before slicing it is important, but all in all, it takes less than 40 minutes and there are only about 10 minutes of active time. Take that, turkey!
This recipe would also be awesome on a Traeger Grill or wood pellet grill! Just follow the instructions exactly, just on your grill!
Love elevated exotic and wild game recipes. Try my most popular recipe on the blog – smoked venison tenderloin!Print
Learn how to cook bison tenderloin by easily roasting it in the oven to perfection. It’s a festive main dish with plenty of fresh herbs.
1 3-4 lb. Honest Bison Whole Bison Tenderloin
3 Tbsp. softened butter
4 garlic cloves, minced
1 tsp. lemon zest
1 and 1/2 tsp. salt
1 tsp. black pepper
1 tsp. fresh, chopped thyme
1 tsp. fresh, chopped rosemary
Preheat the oven to 450F.
Lay the defrosted meat out on a cutting board and pat dry with a paper down.
Rub the butter all over the tenderloin and then sprinkle on all of the remaining ingredients, pressing them into the meat.
Lay the tenderloin in a roasting pan. If it’s too long, fold the thinnest side a bit so it fits. This will help with even cooking, too.
Cook the tenderloin for 20 minutes at 450F and check the internal temperature. It should be about 125-135F (or medium-rare). If it’s not done yet (and it might not be) drop the oven temperature to 350F and check the internal temperature every 5-10 minutes. The time will vary depending on the thickness of your meat.
Once you reach medium-rare, remove the tenderloin, cover the pan with foil and allow the meat to rest for 10-15 minutes before slicing and serving.
Slice about 1-2 inch thick pieces and serve!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Serving Size: about 2 slices
- Calories: 421
- Sugar: 0 g
- Sodium: 412 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 46 g
- Cholesterol: 111 mg
Keywords: bison, bison tenderloin, holiday, holiday dinner, christmas, christmas dinner
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