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.
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.
Ingredients for Sous Vide Boar Tenderloin with Cherry Chutney
- 2 pounds boar tenderloin (900g)
- 1 teaspoon garlic powder
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 4 sprigs of rosemary
- Salt and pepper
- 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
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Cooking Instructions for Sous Vide Boar Tenderloin with Cherry Chutney
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.
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.
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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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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