You will love this wild boar tenderloin recipe. You need just a few ingredients and it’s so easy to prepare.
I offer some meal suggestions and tips you can use today.
1/2 cup homemade honey mustard
1/2 cup chicken broth
PREHEAT oven to 350 degrees, and spray a 9×13 inch pan with oil.
Place 1 tablespoon of butter or oil in a cast iron pan or heavy skillet. Sprinkle the tenderloins with the garlic and onion powder and brown on both sides. Place in the prepared pan. Roast 15 to 20 minutes per pound – depending on how thick the tenderloins are. The thermometer should read 140 to 150 degrees.
While the meat is cooking, bring the chicken broth to a boil in a saucepan and add the honey mustard. Season with salt and pepper to taste and let simmer for 2 minutes – pour into a gravy boat and serve with the tenderloin.
MEAL SUGGESTION #1
Cheesy Scalloped Potatoes
1 lb of fresh carrots, parsnips, cauliflower, broccoli, potatoes, asparagus, etc
2 TBS olive oil (use as much as needed to completely cover vegetables)
1/2 tsp kosher salt
PREHEAT oven to 425 degrees and wrap foil around a cookie sheet.
Cut off the woody bottom of the asparagus stalks and discard. Peel approximately 2-3″ off the bottom of the stalk so it doesn’t become stringy. If you are using carrots or parsnips just peel them and slice into sticks. For potatoes, do not peel, just slice into wedges.
Put the olive oil in a re-sealable bag and add the vegetable you are roasting. Shake until all the pieces are equally coated and put on the foil lined cookie sheet. Sprinkle with kosher salt and roast for 15-25 minutes depending on the vegetable, and how tender you want it.
Wild rice would be good too. Now I’m hungry.