Southwestern Spice-Rubbed Bison Tenderloin

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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

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