Wild Boar Tenderloin with Cherry Sauce
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4 people
-
Calories
385 kcal
-
Course
Main Course
-
Cuisine
American
Wild Boar Tenderloin with Cherry Sauce
Report
I use this cherry sauce with wild pork mostly, but it's great on duck, or even with pheasant or chicken.
Share:
Ingredients
PORK
- 1 to 2 pounds pork tenderloin or loin, preferably in one or two pieces
- salt
- 2 tablespoons canola, sunflower, grapeseed or rice bran oil
SAUCE
- 1 large shallot, minced
- 1/3 cup Maraschino liqueur or brandy
- 1/3 cup glace de viande (see above notes)
- 1 tablespoon green peppercorns
- 20 to 30 cherries, pitted and halved
- 1 tablespoon red wine vinegar
- 2 tablespoons unsalted butter
Add to Shopping List
Instructions
- Take the pork out and salt it well. Set it on the cutting board for 20 to 40 minutes to come up to temperature. Do this before you start chopping vegetables and pitting cherries.
- Get the canola oil hot in a large frying pan that will hold the pork all at once. Sear the pork on all sides over high heat, then drop the temperature to medium and cook the pork until it's done, about 10 minutes. Use a meat thermometer or the finger test for doneness to determine this: you want 145F for farmed pork, 155F for wild, which is medium-well.
- Move the pork to a clean cutting board to rest, while you make the sauce. Add the shallot to the pan and cook for 2 minutes over medium-high heat; you need at least a tablespoon of oil in the pan, so add a bit if you need to.
- Take the pan off the heat and pour in the liqueur; this prevents it from igniting in your face. Set the pan back on the heat and use a wooden spoon to scrape up all the browned bits in the pan. Add the glace de viande or cooked down stock, as well as the green peppercorns, and boil this down by half.
- Add the cherries and vinegar and cook, stirring often so the cherries are all coated, for about 2 minutes. Take off the heat and add the butter, 1 tablespoon at a time, swirling the first tablespoon to incorporate it before adding the second. Add salt to taste. Slice the pork and serve with the sauce.
Nutrition Information
Show Details
Calories
385kcal
(19%)
Carbohydrates
19g
(6%)
Protein
29g
(58%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Cholesterol
89mg
(30%)
Sodium
531mg
(22%)
Potassium
555mg
(16%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
201IU
(4%)
Vitamin C
3mg
(3%)
Calcium
12mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 19g | 6% |
| Protein | 29g | 58% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 89mg | 30% |
| Sodium | 531mg | 22% |
| Potassium | 555mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 201IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
Grilled wild sturgeon with lime cilantro sauce
South American, Fusion, American, Tex-Mex
4.9
(30 reviews)
