Boar Tenderloin with Cherry Chutney

Preparation info
  • Serves:


    • Difficulty


Appears in
Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

By Mike La Charite and Jason Logsdon

Published 2019

  • About

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 compliments the flavor of the meat really well. It also goes great with any sides you normally like to serve with pork, suc