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Sous Vide Boar Tenderloin Recipe with Cherry Chutney

Boar behaves very similarly to pork but has a richer, sometimes nutty flavor. I like to prepare it just like pork, cooking it at 140°F (60°C) long enough to cook it through and pasteurize it.

Sous vide boar tenderloin cherry black

Here I serve it with a sweet and spicy cherry chutney that complements the flavor of the meat really well. It also goes great with any sides you normally like to serve with pork, such as roasted vegetables, casserole, or a salad.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Sous vide boar tenderloin cherry rect

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the boar tenderloin with cherry chutney recipe you can check out the following.

Sous Vide Boar Tenderloin with Cherry Chutney Recipe

  • Published: March 23, 2017
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 2 to 3 Hours
  • Cooks: 140°F (60°C) for 2 to 3 Hours
  • Serves: 4

Ingredients for Sous Vide Boar Tenderloin with Cherry Chutney

Sous vide boar tenderloin cherry wine vert
  • For the Boar Tenderloin

  • 2 pounds boar tenderloin (900g)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 4 sprigs of rosemary
  • Salt and pepper
  • For the Cherry Chutney

  • Olive oil
  • 1/4 onion, diced
  • 1 cup coarsely diced, pitted cherries, about 15
  • 2 teaspoons minced ginger
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons spiced rum
  • 1/8 teaspoon chili powder, preferably chipotle
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • To Assemble

  • Fresh rosemary, minced

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Cooking Instructions for Sous Vide Boar Tenderloin 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.

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Sous Vide Boar Tenderloin Recipe with Cherry Chutney

PT3H 4 Ingredients: 2 pounds boar tenderloin (900g) 1 teaspoon garlic powder 1/2 teaspoon coriander 1/2 teaspoon cumin 4 sprigs of rosemary Olive oil 1/4 onion diced 1 cup coarsely diced pitted cherries about 15 2 teaspoons minced ginger 1 tablespoon balsamic vinegar 2 tablespoons spiced rum 1/8 teaspoon chili powder preferably chipotle 1/4 teaspoon allspice 1/4 teaspoon cinnamon Fresh rosemary minced
4.7778 stars - based on 9 reviews
I sous vide Boar similarly to pork at 140°F (60°C) long enough to cook it through and pasteurize it. This recipe complements the rich, nutty flavor of the boar with a sweet and spicy cherry chutney.
1 Serving