Sous Vide Boar Tenderloin Recipe with Cherry Chutney

For the Boar Tenderloin

Preheat a water bath to 140°F (60°C).

Mix together the spices in a bowl. Lightly salt and pepper the boar tenderloin then sprinkle with the spices. Place in a sous vide pouch with the rosemary sprigs then seal the bag and cook for 2 to 3 hours, until heated through or pasteurized.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Cherry Chutney

Heat some olive oil in a pan over medium heat. Add the onion and cook until just starting to brown. Add the cherries and ginger and cook for 5 minutes. Add the remaining ingredients and cook until thickened to the desired consistency, adding water if needed. Taste and adjust seasonings as needed.

The cherry chutney can be held in the refrigerator for several days.

To Assemble

Remove the cooked boar tenderloin from the bag and dry it off. Quickly sear it just until color develops.

Place the boar tenderloin on a plate and top with the cherry chutney. Sprinkle with the rosemary then serve.