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Wild Boar Tenderloin with Cherry Sauce

I use this cherry sauce with wild pork mostly, but it's great on duck, or even with pheasant or chicken.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 people
Calories: 385 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.