Tenderloin of Boar
- 1 1.5-pound tenderloin of wild boar
- salt
- pepper
- oil
Lightly a coat cast iron pan with trace oil. Heat several minutes at high. Season the boar tenderloin with salt and pepper. Sear tenderloin until medium brown on both sides. Transfer pan to a 350-degree oven and roast for 12 minutes (for medium-rare) to 18 minutes (for medium-well). I recommend letting the meat reach an internal temperature of at least 140. Trichinosis-phobes will want to let the meat reach an internal temperature of 170 degrees. Remove from oven and transfer tenderloin to a plate. Tent with foil and allow to rest. Slice into one inch pieces.
Sauce
- 1 cup low-sodium organic chicken stock
- 1 cup red wine (I like a syrah for this recipe)
- 1 cup 100% unsweetened cranberry juice (don't use cranberry "drinks" that are less than 100% pure)
- 1/2 cup dried cranberries
- 1 tablespoon corn starch dissolved in 2 tablespoons cold water
- pat unsalted butter
- salt and pepper
Combine liquid ingredients in a medium saucepan. Bring to the boil and reduce to 1 cup. Add dried cranberries and cook 1 minute. Add dissolved corn starch. Boil one minute. Remove from heat and swirl in butter. Taste and adjust seasoning if needed. Nap sauce around meats.
I like this sauce fairly tart. If you want to make it even sharper, try swirling in some very good balsamic vinegar right before serving. If you want it richer, add more butter. If you want it sweeter, add a little honey. There's lots of ways to vary this sauce to suit your own taste.
