Carrot-Stuffed Bison Tenderloin
Carrot-Stuffed Bison Tenderloin
Yield: 8
Materials
Carrot Stuffed Bison Tenderloin
- 2 whole carrots peeled
- 2 tablespoons Pritikin® All-Purpose Seasoning*
- 2 tablespoons salt free lemon pepper
- 2 tablespoons ground coriander
- 2 pounds grass-fed bison tenderloin cleaned, ends removed
Blueberry Balsamic Reduction
- 2 cups blueberries
- 1 cup balsamic vinegar
Instructions
Carrot Stuffed Bison Tenderloin
- Place a roasting pan in the oven at 400 degrees to pre-heat.
- Blanche carrots: Put them, whole, into a pot of boiling water for 5 minutes, then immediately throw them into a bowl of ice water. Remove them after 5 minutes, and pat them dry with a paper towel.
- In a small bowl, combine all-purpose seasoning, lemon pepper seasoning, and coriander. Rub mixture all over tenderloin.
- Insert a boning knife, lengthwise, into the center of tenderloin. Then turn, making a hole. Repeat from the other end.
- Insert the whole carrots into the center incisions, making sure that the carrots meet in the center.
- Lower oven heat to 250 degrees. Roast tenderloin until medium-rare (our Pritikin chefs' recommendation for the best flavor), which is until a meat thermometer reads 135 degrees (usually about 1 hour). Allow the tenderloin to rest on the carving board for 15 minutes before slicing.
Blueberry Balsamic Reduction
- While tenderloin is finishing up in the oven, combine In a sauce pan on the stove the blueberries and balsamic vinegar. Bring to a boil.
- Reduce flame and let simmer for 10 minutes. Cool and blend in a food processor. Serve with bison.
Notes
* You can purchase Pritikin's salt-free All-Purpose Seasoning online at the Pritikin Store. Or make your own all-purpose seasoning by blending together your favorite herbs and spices such as paprika, garlic powder, onion powder, dried oregano, and dried basil.