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Sous Vide Boar Tenderloin with Cherry Chutney Recipe

Sous vide boar tenderloin with cherry chutney

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

Boar tenderlon is very similar to it's pork counter-part but with a slightly more gamey flavor, in a very good way! Finishing it off with a cherry chutney rounds out the dish perfectly.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Boar Tenderloin with Cherry Chutney Recipe

  • Published: October 20, 2021
  • By Jason Logsdon, Amazing Food Made Easy, ISVA President
  • Total Time: 2-3 hours
  • Cooks: 140°F (60°C) for 2-3 hours
  • Serves: 4

Ingredients for Sous Vide Boar Tenderloin with Cherry Chutney

  • 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 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.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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