1 T. canola oil 1-1/2 t. ancho chile powder 1 t. ground cumin 1 t. dark brown sugar 1/2 t. salt 1/2 t. dried oregano 1/2 t. black pepper 1/4 t. garlic powder 1/4 t. celery seeds 1 (2-lb) chateaubriand-cut bison tenderloin 1 T. fresh lime juice cooking spray
Combine first 9 ingredients in a small bowl. Place bison on a dish; drizzle with lime juice. Rub spice mixture over bison. Cover and refrigerate 1 hour. Preheat oven to 425 Let bison stand at room temperature 15 minutes. Secure bison at 2-in intervals with twine. Place bison in a small roasting pan coated with cooking spray. Bake at 425 for 25 minutes or until thermometer registers 115 or until desired degree of doneness. Remove from ove; let stand 20 minutes before slicing.
Misc. Meat