PORK TENDERLOIN WITH WILD HUCKLEBERRY SAUCE
Steps:
- Lightly rub the pork with the olive oil. Combine the chopped herbs, salt and pepper in a shallow dish. Roll the pork loin in the herb mixture. Refrigerate.
- In a medium saucepan, combine the huckleberries, sugar, vinegar, and wine and bring to a boil. Lower the heat and simmer until slightly thickened.
- Preheat oven to 400 degrees F.
- Heat the oil in a Dutch oven over medium-high heat and saute the pork on all sides until golden brown. Place in the oven for about 12 to 15 minutes, or until the internal temperature reaches 150 degrees F.
- Transfer the pork to a serving platter and spoon a generous amount of huckleberry sauce over the pork. Garnish with springs of rosemary.
LEOPOLD'S HUCKLEBERRY SAUCE
Steps:
- In a saucepan over medium heat, add huckleberries, granulated sugar and lemon juice. Bring to a boil reduce heat and simmer for 5 to 8 minutes.
- In a small bowl, combine the cornstarch and water. Slowly stir into the huckleberry sauce and heat until thoroughly combined and thickened.
SPICE-RUBBED AMERICAN BISON TENDERLOIN
Steps:
- Combine spices and set aside. Heat grill pan or grill to medium-high heat. Place spice on a pie pan or large flat plate and dip both sides of each steak into mixture and shake off excess. Place steak on grill or grill pan and lower heat if using a grill pan or the spices will burn. Grill for 4 to 5 minutes each side. Remove from grill and let rest a couple of minutes before serving.
BISON TENDERLOIN WITH CHERRY-ONION CHUTNEY
A roasted bison tenderloin is served topped with a fruity cherry and onion chutney with the tang of balsamic vinegar in this elegant main dish.
Provided by The Bison Council
Categories Trusted Brands: Recipes and Tips The Bison Council
Time 2h10m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F. Brush the 1 tablespoon oil over bison tenderloin roast. For rub, stir together salt, thyme, and coarsely ground black pepper in a small bowl. Sprinkle mixture evenly over bison tenderloin; rub in with your fingers.
- Place bison tenderloin on a rack set in a shallow roasting pan. Insert an oven-going meat thermometer into center of the bison tenderloin. Roast, uncovered, for 1 hour 10 minutes or until meat thermometer registers 135 degrees F for medium rare. (For medium, roast for 45 to 50 minutes or until meat thermometer registers 150 degrees F.)
- Transfer bison tenderloin to a cutting board. Cover bison tenderloin with foil; let stand for 15 minutes. Temperature of the bison tenderloin after standing should be 145 degrees F to 160 degrees F.
- Slice bison tenderloin across the grain and arrange on a serving platter. Serve with Cherry-Onion Chutney.
- Cherry-Onion Chutney: Heat the 1 tablespoon oil over medium-high heat in a large skillet. Cook onions in hot oil for 8 to 10 minutes or until golden brown. Remove onions from skillet; set aside. Add brown sugar, vinegar, cinnamon, cloves and cayenne pepper to skillet. Bring to boiling; reduce heat. Add cherries. Simmer, uncovered, for 15 minutes. Add pears and cook for 5 more minutes or until pears are softened. Stir in cooked onion. Season to taste with salt and black pepper.
Nutrition Facts : Calories 211.4 calories, Carbohydrate 22.8 g, Cholesterol 58.1 mg, Fat 4.2 g, Fiber 1.5 g, Protein 20.8 g, SaturatedFat 1 g, Sodium 207 mg, Sugar 19.8 g
WILD HUCKLEBERRY REDUCTION SERVED AT 2013 OBAMA INAUGURAL LUNCHE
The official recipe for wild huckleberry reduction for the bison tenderloins and red potato horseradish cakes served on January 20, 2013 as part of the second course at the luncheon following the second Obama Inauguration
Provided by carrie sheridan
Categories Berries
Time 20m
Yield 1-2 Cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy sauce pot, sauté mirepoix for 8 minutes on medium heat.
- Add the port wine, 1/2 cup of the huckleberries and demi glacé and then allow this to reduce by half to intensify the flavor.
- Strain through a sieve and return to a clean sauce pot.
- Prior to serving, bring sauce to a simmer and add the chocolate, remaining 1/2 cup of huckleberries and butter.
- Serve immediately.
Nutrition Facts : Calories 216.4, Fat 3.1, SaturatedFat 1.1, Cholesterol 3.8, Sodium 23.3, Carbohydrate 16.2, Sugar 9.2, Protein 0.2
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