Jason Logsdon

Boar Tenderloin with Cherry Chutney

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Preparation info

  • Difficulty

    Easy

  • Serves:

    4

Appears in

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

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

Cooks: 140°F (60°C) for 2 to 3 hours

Recipe by Jason Logsdon, Amazing Food Made Easy, ISVA President

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, such as roasted vegetables, casserole, or a salad. This recipe also works very nicely with pork tenderloin.

Ingredients

For the Boar Tenderloin

  • 2 pounds boar tenderloin (900g)
  • 1 teaspoon garlic powder
  • ½ teaspoon coriander
  • ½ teaspoon cumin
  • 4 sprigs of rosemary
  • Salt and pepper

For the Cherry Chutney

  • Olive oil
  • ¼ onion, diced
  • 1 cup coarsely diced, pitted cherries, about 15
  • 2 teaspoons minced ginger
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons spiced rum
  • ⅛ teaspoon chili powder, preferably chipotle
  • ¼ teaspoon allspice
  • ¼ teaspoon cinnamon

Method

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.

To Assemble

  • Fresh rosemary, minced

© 2019 All rights reserved. Published by ISVA.