Wild Boar Tenderloin with Mushrooms
Wild boar tenderloin, seared and finished off in the oven, served with wine-soaked mushrooms
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.1 1 lb wild boar tenderloin, salt and pepper
- Add 2 tablespoons olive oil to a large oven safe skillet or cast iron pan over medium high heat.2 tablespoons olive oil
- 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.
- Add the mushrooms to the pan, tossing to coat in the drippings.2 8 oz packages sliced mushrooms
- 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.salt and pepper, 1 teaspoon fresh thyme leaves
- Add in the onions and garlic. Continue cooking, stirring occasionally, until the onions begin to cook down, about 5 minutes.1 medium onion, 3 garlic cloves
- 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.1/2 cup dry red wine
- 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 like to take an oven mitt and place it over the handle, so I don’t mistakenly grab it and burn myself!
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!