Southwestern Spice-Rubbed Bison Tenderloin

• 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

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. Preheat oven to 425u0b0.
3. Let bison stand at room temperature 15 minutes. Secure bison at 2-inch intervals with twine.
4. Place bison in a small roasting pan coated with cooking spray. Bake at 425u0b0 for 25 minutes or until a thermometer registers 115u0b0 or until desired degree of doneness (temperature will continue to rise as roast stands). Remove from oven; let stand 20 minutes before slicing.

canola oil, chile powder, ground cumin, brown sugar, salt, oregano, freshly ground black pepper, garlic, celery seeds, tenderloin, lime juice, cooking spray

Taken from www.myrecipes.com/recipe/southwestern-spice-rubbed-bison-tenderloin (may not work)