Ancho-Rubbed Bison Tenderloin With Spicy Cilantro Sauce Recipe

• 1 tablespoon brown sugar
• Kosher salt and freshly ground black pepper
• 2 tablespoons ancho chili powder
• 1 teaspoon cumin
• 1/2 teaspoon Mexican oregano
• 1/2 teaspoon ground coriander
• 1 center-cut bison tenderloin, trimmed and tied for roasting (about 2 pounds, see note)
• 1 bunch fresh cilantro leaves and fine stems (about 2 loosely packed cups)
• 2 medium cloves garlic, roughly chopped
• 1/2 teaspoon red pepper flakes
• 1 tablespoon red wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 tablespoons canola oil

1. Combine sugar, 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, chili powder, cumin, oregano, and coriander in a small bowl and mix with fingers until homogenous. Rub evenly over entire surface of tenderloin. Transfer to a wire rack, refrigerate, and let rest for at least 45 minutes and up to overnight.
2. Meanwhile, combine cilantro, garlic, red pepper flakes, vinegar, and olive oil in the bowl of a food processor or blender. Process until a rough sauce is formed, about 20 seconds. Season to taste with salt and pepper.
3. When ready to cook, adjust oven rack to center position and preheat oven to 275u0b0F. Heat oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering. Add tenderloin and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer tenderloin to a wire rack set in a rimmed baking sheet and transfer to oven. Roast until an instant read thermometer inserted into center of roast registers 125u0b0F for medium rare or 135u0b0F for medium, about 20 minutes. Remove from oven and let rest 5 minutes before carving and serving with sauce.

brown sugar, kosher salt, ancho chili powder, cumin, oregano, ground coriander, center, cilantro, garlic, red pepper, red wine vinegar, extravirgin olive oil, canola oil

Taken from www.seriouseats.com/recipes/2013/12/ancho-rubbed-bison-tenderloin-with-spicy-cilantro-sauce.html (may not work)