Note: I received free cow cash from Crowd Cow to try some of their products in order to write this post. Opinions are mine alone. This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.
If you’ve seen my prior post on Boneless Leg of Lamb with Roasted Vegetables, you know I am working my way through a box of awesome protein from Crowd Cow. (Right now, new Members Get $100 of Free Meat + Free Shipping. Hurry up, offer ends soon!)
This recipe for Wild Boar Tenderloin with Mushrooms is my first time using wild boar! According to the Crowd Cow website, “Wild Boar meat is similar to domestic pork, but the flavor has a slightly sweet and nutty taste to it, derived from their wild foraging diet. Our Wild Boar Tenderloins are lean with low fat content. Searing, roasting and grilling work well, but be careful not to overcook and dry out these lean cuts of meat.”
To enhance the flavor of the wild boar, I sautéed mushrooms in the same pan that I cooked the meat in with some onions and garlic.
Ingredients:
- 2 tablespoons olive oil
- 1 (1 lb) wild boar tenderloin
- salt and pepper, to taste
- 2 (8 oz) packages sliced mushrooms
- 1 teaspoon fresh thyme leaves, plus more for garnish
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1/2 cup dry red wine
Preheat your oven to 400 degrees F.
Season the boar with salt and pepper. Add 2 tablespoons olive oil to a large oven safe skillet or cast-iron pan over medium high heat. Add the tenderloin and brown without disturbing for 2 minutes. Flip the tenderloin and sear for another minute.
Remove the pan from the stovetop and add to your oven.
Cook the tenderloin until the internal temperature reaches 140 degrees F, about 18-20 minutes.
Remove the pan from the oven and place the tenderloin on a cutting board to rest.
Carefully add the pan back to your stovetop over medium high heat (I like to take an oven mitt and place it over the handle so I don’t mistakenly grab it and burn myself!)
Add the mushrooms to the pan, tossing to coat in the drippings.
Cook, stirring occasionally for 10 minutes, or until the mushrooms begin to give off their moisture, and the moisture begins to dissipate.
Season with salt, pepper, and fresh thyme, stirring to combine.
Add in the onions and garlic. Continue cooking, stirring occasionally, until the onions begin to cook down, about 5 minutes.
Stir in the wine, scraping at the bottom of the pan with a wooden spoon to loosen any browned its. Cook for 1-2 minutes.
Remove from heat and add the mushroom mixture to plates. Slice the tenderloin and add a few slices on top of the mushroom mixture, and serve.
I really liked the flavor of the wild boar, so I’m glad I let it shine through by using only salt and pepper before searing it.
The mushrooms absorbed the red wine and add a nice additional layer of umami flavor.
I suggest serving this with some rice and sauteed green beans to round out the meal!
Ingredients
- 2 tablespoons olive oil
- 1 (1 lb) wild boar tenderloin
- salt and pepper, to taste
- 2 (8 oz) packages sliced mushrooms
- 1 teaspoon fresh thyme leaves, plus more for garnish
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1/2 cup dry red wine
Instructions
- Preheat your oven to 400 degrees F.
- Season the boar with salt and pepper.
- Add 2 tablespoons olive oil to a large oven safe skillet or cast iron pan over medium high heat.
- Add the tenderloin and brown without disturbing for 2 minutes. Flip the tenderloin and sear for another minute.
- Remove the pan from the stovetop and add to your oven.
- Cook the tenderloin until the internal temperature reaches 140 degrees F, about 18-20 minutes.
- Remove the pan from the oven and place the tenderloin on a cutting board to rest.
- Carefully add the pan back to your stovetop over medium high heat (I like to take an oven mitt and place it over the handle so I don’t mistakenly grab it and burn myself!)
- Add the mushrooms to the pan, tossing to coat in the drippings.
- Cook, stirring occasionally for 10 minutes, or until the mushrooms begin to give off their moisture, and the moisture begins to dissipate.
- Season with salt, pepper, and fresh thyme, stirring to combine.
- Add in the onions and garlic. Continue cooking, stirring occasionally, until the onions begin to cook down, about 5 minutes.
- Stir in the wine, scraping at the bottom of the pan with a wooden spoon to loosen any browned its. Cook for 1-2 minutes.
- Remove from heat and add the mushroom mixture to plates. Slice the tenderloin and add a few slices on top of the mushroom mixture, and serve.
What do you think?