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What kind of recipe is it?
Bison Tenderloin with Cranberry Sauce is a gourmet dish that combines the rich, robust flavors of lean bison meat with the tart sweetness of cranberry sauce.
This recipe is ideal for those looking to impress at dinner parties or special occasions, as it offers a sophisticated protein option that’s both nutritious and flavorful.
It’s perfect for health-conscious foodies or anyone seeking alternatives to traditional beef.
Cooking this dish elevates any meal, showcasing culinary skills while providing a memorable dining experience.
Ingredients
Ingredient | Quantity |
---|---|
Bison Tenderloin | 1.5 pounds (approximately 680 grams) |
Olive Oil | 2 tablespoons |
Salt | 1 teaspoon |
Freshly Ground Black Pepper | 1/2 teaspoon |
Garlic | 2 cloves, minced |
Fresh Thyme | 1 tablespoon (or 1 teaspoon dried) |
Red Wine | 1/2 cup (125 ml) |
Cranberries (fresh or frozen) | 2 cups (200 grams) |
Sugar | 1/4 cup (50 grams) |
Orange Zest | 1 teaspoon |
Orange Juice | 1/4 cup (60 ml) |
Chicken Broth | 1/2 cup (120 ml) |
Cornstarch | 1 tablespoon |
Water | 2 tablespoons (for cornstarch slurry) |
Cooking Steps
- Gather all ingredients and kitchen equipment, ensuring you have a large skillet, a heavy-duty roasting pan or baking dish, and a saucepan. Preheat your oven to 200 °C (400 °F) and place the oven rack in the center position.
- Season the bison tenderloin with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper on all sides. Let it sit at room temperature for about 20 minutes.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat (about 190 °C/375 °F). Once the oil shimmers but doesn’t smoke, add the bison tenderloin.
- Sear the tenderloin for 4-6 minutes on each side until browning occurs and it develops a crust; look for a deep brown color and a savory aroma. Use a meat thermometer to check for an internal temperature of 55 °C (130 °F) for medium-rare doneness.
- Transfer the seared tenderloin to a heavy-duty roasting pan or baking dish. Insert an oven-safe meat thermometer if available, and roast in the preheated oven for an additional 10-15 minutes or until it reaches an internal temperature of 60 °C (140 °F) for medium.
- While the bison roasts, reduce the heat on the skillet to medium-low and add minced garlic and fresh thyme; sauté for about 1 minute until fragrant.
- Pour in 125 ml (1/2 cup) of red wine, scraping the bottom of the skillet to deglaze, and allow it to simmer for 2-3 minutes until reduced by half.
- In a separate saucepan, combine 200 grams (2 cups) of cranberries, 50 grams (1/4 cup) of sugar, 1 teaspoon of orange zest, 60 ml (1/4 cup) of orange juice, and 120 ml (1/2 cup) of chicken broth. Bring to a simmer over medium heat, cooking until the cranberries burst and the sauce thickens, approximately 8-10 minutes.
- To thicken the cranberry sauce further, mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Stir this slurry into the sauce and cook for an additional minute until the sauce has reached a glossy texture; it should have a vibrant color and a sweet-tart aroma.
- Once the bison has reached the desired doneness, remove it from the oven and let it rest on a cutting board, loosely covered with aluminum foil, for at least 5-10 minutes. This resting period allows for carryover cooking and juiciness retention.
- Slice the tenderloin against the grain into 1.5 cm (1/2 inch) thick slices and arrange them on a serving platter.
- Serve the sliced bison drizzled with the cranberry sauce, ensuring each portion has a generous amount of the bright sauce to complement the rich meat.
- For any leftovers, cool the bison completely before wrapping tightly in plastic wrap and storing in the refrigerator for up to 3 days. For the cranberry sauce, store in an airtight container for up to one week.
- Enjoy your elegant dish, highlighting the robust flavors of the bison and the fresh, tart notes of the cranberry sauce.
Variations
- Wild Mushroom Bison Tenderloin: Incorporate 200 grams (7 oz) of assorted sautéed wild mushrooms into the deglazing stage for an earthy flavor twist.
- Cranberry-Orange Glazed Pork Tenderloin: Substitute bison with pork tenderloin; use the same savory cranberry sauce for a sweeter and tangy variant.
- Vegan Tempeh Tenderloin: Replace bison with 400 grams (14 oz) of marinated tempeh; grill or pan-sear before serving with the cranberry sauce for a plant-based option.
- Maple-Balsamic Glazed Venison: Swap the bison for venison and enhance the flavor by adding 2 tablespoons (30 ml) of maple syrup and 1 tablespoon (15 ml) of balsamic vinegar to the cranberry sauce for a seasonal twist.
Tips on plating and presentation

When serving bison tenderloin with cranberry sauce, the way you plate the dish can elevate the entire dining experience.
I recommend using a large, white plate to create a striking contrast. Arrange the sliced tenderloin artfully, drizzle the cranberry sauce on top, and garnish with fresh herbs.
Add a side of colorful roasted vegetables for visual appeal. It’s all about inviting your guests to enjoy!
What other dishes can I pair it with?

To truly enhance the enjoyment of bison tenderloin with cranberry sauce, I suggest pairing it with sides that complement its rich flavors.
Roasted root vegetables add a sweet earthiness, while creamy mashed potatoes provide a perfect contrast.
A fresh arugula salad with a tangy vinaigrette brightens the dish, and homemade stuffing brings warmth and depth to your Thanksgiving spread.
Enjoy these pairings!
What drinks can I pair it with?

While I’ve my go-to pairings, discovering the perfect drink to complement bison tenderloin with cranberry sauce can particularly elevate your dining experience.
I often recommend a robust red wine like Cabernet Sauvignon, which enhances the meat’s richness.
For a lighter touch, a crisp hard cider beautifully balances the dish’s sweetness.
And don’t overlook a good bourbon; it adds an enjoyable warmth.
Frequently Asked Questions
Can I Use Frozen Bison Tenderloin for This Recipe?
Yes, you can use frozen bison tenderloin for this recipe. Just be sure to thaw it completely before cooking. I find that proper thawing really enhances the flavor and texture for a delicious meal.
How Long Does Bison Tenderloin Take to Cook?
Bison tenderloin usually takes about 20 to 30 minutes to cook at a medium rare temperature. I always recommend using a meat thermometer to guarantee it reaches the perfect internal temperature for the juiciest results.
What Is the Best Way to Store Leftovers?
I usually store leftovers in an airtight container and pop them in the fridge. If I want to keep them longer, I freeze them. Just make sure to label and date everything for easy access!
Is Bison Tenderloin a Healthier Option Than Beef?
Yes, bison tenderloin is generally a healthier option than beef. It’s leaner, lower in calories, and has higher protein content. Personally, I enjoy its richer flavor while knowing it offers nutritional benefits too.
Can I Prepare Cranberry Sauce in Advance?
Yes, you can definitely prepare cranberry sauce in advance! I usually make it a few days ahead, then store it in the fridge. It saves time and lets the flavors meld beautifully for serving later.