Paleo Stuffed Bison Loin Roast

by | Updated: December 4th, 2016

Beef: it’s what used to be for dinner. If you’re bored with burgers, steaks, stews and other dishes featuring the classic red meat, bison might be the perfect addition to your meal-planning menu. With a similar but slightly sweeter taste – and a healthier nutritional profile (including less fat and calories, plus omega-3 fats) – this paleo-friendly alternative can be subbed in for beef in any recipe. Or try it stand-alone as your main entrée, starting with this stuffed roast that’s not just elegant but easy for anyone to make.

Paleo Stuffed Bison Roast Recipe

Paleo Stuffed Bison Loin Roast 

Ingredients

2-3 lb. bison tenderloin, silver skin removed and butterflied
2 Tbsp. olive oil
½ cup crimini mushrooms, chopped
4 cloves garlic, smashed
2 cups spinach
½ cup olive-oil packed sun dried tomatoes
2 Tbsp. freshly chopped parsley

Directions

  1. Preheat oven to 325 degrees F.
  2. Open tenderloin; use flat side of meat tenderizer tool to pound tenderloin until ½” thick. Set aside.
  3. In cast iron skillet, heat 1 tablespoon olive oil. Add mushrooms and sauté until browned, about 3 to 5 minutes. Add garlic and cook for an additional minute.
  4. Turn off heat, add spinach and cover; let sit 2 -3 minutes, stirring once or twice to wilt spinach. Remove cover and let cool slightly
  5. Add mixture to food processor and blend to combine. Add sundried tomatoes and pulse 5 -6 more times for a uniform consistency.
  6. Spread mixture onto outer third of meat, then roll up meat. Tie meat evenly with six pieces of kitchen twine.
  7. In skillet, heat remaining tablespoon olive oilover medium. Brown meat on all sides, roughly 1 minute per side.
  8. Place skillet in oven and finish cooking until internal temperature of 125 degrees F is reached.
  9. Remove roast from oven and cover with foil. Let sit, tented 10 – 15 minutes
  10. Place roast on platter, slice and serve with parsley scattered on top for garnish.
Paleoista

Nell Stephenson is a nutritionist, author and speaker based in Los Angeles.
She has been featured multiple times on the Dr. Oz Show as a nutrition expert and offers cooking/healthy eating workshops, retreats and private nutrition coaching. With a focus on organic, in-season produce, humanely-sourced local proteins and a balanced approach to eating, her methodology leads to long-term success with specialized eating strategies, helping all clients achieve their goals, even within the busiest of schedules! Nell is an accomplished Ironman triathlete and marathon runner.