Wild Boar Tenderloin
Generally speaking, the tenderloin is the most prized of cuts, and wild boar is no exception. A sweet and slightly nutty flavor with velvety texture makes this cut top-of-the-list for chefs and home cooks alike.
Just the facts
- Truly wild boar
- Natural diet of grass, roots, nuts, fruits, acorns and grains
- No hormones, no antibiotics
- USDA inspected
- Sold in an uncooked state
- 2 tenderloins per package
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
With lean game meats, you sometimes need to use tenderizing methods. But not with the hunter’s cut of choice: the tenderloin. Though lean, the tenderloin is aptly named.
You can simply pan sear at high heat for a few minutes on each side, allow it to rest, and then slice into succulent portions. Easy. Or cut the tenderloin open and stuff with figs, chestnuts, prunes, apples, or your choice of herbs and bread crumbs. Tie it up and roast it. Magic.
Wild boar has a distinctive and intense taste that pairs well with many flavors. Improvise wildly.
Cooking & Serving
For basic cooking instructions, Download our Wild Boar Cooking Guide.
The tenderloin is, as its name implies, a tender cut of meat which makes it easy to cook—marinate it or rub with your favorite spices and then grill or roast it.
Because it is so lean, be careful not to dry it out when cooking. You can always put it back on the heat if it needs it, but there is no way to un-cook it.