Southwestern Spice-Rubbed Bison Tenderloin

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. 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. 2. Preheat oven to 425°.
3. 3. Let bison stand at room temperature 15 minutes. Secure bison at 2-inch intervals with twine.
4. 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.