Ingredients:
- 1 pound wild boar tenderloin
- ¼ teaspoon sea salt
- ½ teaspoon freshly ground black pepper, divided
- 1 tablespoon avocado oil
- ¾ cup apple cider
- ¼ cup robust, dark maple syrup (grade A or grade B)
- 2 tablespoons apple cider vinegar
Instructions:
- Preheat the oven to 425 degrees Fahrenheit.
- Cut the tenderloin in half (so that it fits in the skillet). Season generously with sea salt and ¼ teaspoon freshly ground black pepper.
- Heat the avocado oil in a large cast iron skillet over medium-high heat. Sear the tenderloin on all sides.
- Transfer the wild boar tenderloin to a baking pan and roast the tenderloin until it reaches an internal temperature of 145 degrees Fahrenheit, approximately 12 minutes.
- While the tenderloin is baking, make the sauce in the same cast iron skillet. Combine the apple cider or juice, maple syrup, apple cider vinegar and the remaining ¼ teaspoon of freshly ground black pepper. Bring to a boil and stir, using a wooden spoon to scrape up any browned bits from the bottom of the skillet and mix them into the sauce. Continue to cook, uncovered, for approximately 5 minutes until the sauce begins to reduce and thicken.
- When the tenderloin is finished cooking, remove and let rest for five minutes before slicing and serving. Serve with the maple apple cider sauce poured over the top.
Originally posted at: https://www.beckandbulow.com/maple-apple-cider-glazed-wild-boar-tenderloin/
