In this recipe, wild boar tenderloin or pork tenderloin is marinated overnight into a red wine marinade, seared on all sides and served with a sauce made of the marinade and port wine, a scrumptious gourmet recipe to share with friends!
I made this wild boar recipe with young wild boar tenderloin, the taste of the meat is not as strong as it can be with adult boar or game, very similar to pork but tastier and slightly nutty flavored.
Wild boar tenderloin is a very lean cut, it must not be overcooked as it can become very dry and hard to swallow even with lots of sauce, it is generally served medium, the center of the cut must remain slightly pink.
This recipe can also be made with pork tenderloin.
How is this wild boar tenderloin and Port sauce made:
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
1.5 pound (700 g.) young boar tenderloin or pork tenderloin
2 tbsp. butter
2 tbsp. vegetable oil
25 oz. (750 ml) Bordeaux red wine or any full-bodied red wine
1 tbsp. red vinegar
2 carrots, cut in 2 inch long chunks
1 onion, quartered
3 garlic cloves, crushed
3 bay leaves
2 sprigs of thyme
10 juniper berries, crushed
15 whole black peppercorns
For the sauce:
1/2 cup (120 ml) Port wine
2 tbsp. water
1 tbsp. corn starch
Salt and pepper to taste
2 tbsp. butter
Into a large baking pan, add all the ingredients for the marinade, arrange the tenderloins and marinate overnight, turning the meat over every 2 or 3 hour
Into a medium saucepan, add the marinade, including all the ingredients, and cook it on medium heat until reduced to half
Filter the marinade through a fine mesh sieve and discard all the vegetables and aromatic herbs
Put the wine back into the saucepan, add the corn starch to the water and stir, pour into the sauce, add the Port to the wine, bring to boil and cook for a minute or two, whisk the butter in into two or three addition, set aside
Into a large frying pan, heat the butter and vegetable oil, add the tenderloins, sear two minutes per side, reduce the heat to medium, cover with a lid, simmer for about 6 to 7 minutes, turning them over once, set aside 5 minutes before slicing, if the meat is too rare for your liking, you can always arrange the sliced meat into the still hot pan and let it cook with the residual heat
Re-heat the sauce on medium heat whisking it constantly so the butter won’t split from the wine, pour on top of the meat and serve immediately
Hello! All photos and content are my property. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Wild Boar Tenderloin Port Sauce