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.

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.