Southwestern Spice-Rubbed Bison Tenderloin

Ingredients

• 1.5 teaspoons ancho chile powder 
• 2 pound chateaubriand-cut bison tenderloin 
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon canola oil 
• 0.3 teaspoon celery seeds 
• 1 teaspoon brown sugar dark
• 0.3 teaspoon garlic powder 
• 1 teaspoon ground cumin 
• 1 tablespoon juice of lime fresh
• 0.5 teaspoon oregano dried
• 0.5 teaspoon salt 

Equipment

• bowl
• oven
• roasting pan
• kitchen thermometer
• kitchen twine

Directions

1. Combine first 9 ingredients in a small bowl.
2. Place bison on a dish; drizzle with juice. Rub spice mixture over bison. Cover and refrigerate 1 hour.
3. Preheat oven to 42
4. Let bison stand at room temperature 15 minutes. Secure bison at 2-inch intervals with twine.
5. Place bison in a small roasting pan coated with cooking spray.
6. 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).
7. Remove from oven; let stand 20 minutes before slicing.