SMOKED POBLANO WILD BOAR TENDERLOIN

TEXASLAWMAN

Lone Star Boars Owner
LSB TURKEY BUZZARD PRESERVATION SOCIETY
SUS VENATOR CLUB
LoneStarBoars Supporter
SMOKED POBLANO WILD BOAR TENDERLOIN
BY TRACY JOHNSON

Ingredients:

4 Wild Boar Tenderloin
4 Cups Light Brown Sugar
8 Green Onions, cut into 2" pieces
4 Tbsp Minced Garlic
4 Tbsp Emeril's Essence Spice Blend
4 Large Poblano Peppers, Smoked, Cut into 1/2" x 2" strips Olive Oil Coarse (Kosher) Salt

To Prepare:

Smoke the Poblanos:
Drizzle Poblanos with Olive Oil and sprinkle with pinch of salt each. Place on fairly high flame on grill and cover or place on cookie sheet in oven underneath broiler. Smoke peppers rotating every couple of minutes, until skin is bubbling. Remove from heat and place in large plastic ziplock bags. Allow to sit for 15-20 minutes. Remove peppers from bag, remove skin, seeds and stem, and slice into 1/2" x 2" strips. Set aside.

Rinse and pat dry tenderloin. Lay each tenderloin on very large piece of plastic wrap, large enough to roll each tenderloin and 1/4 of all other ingredients up completely. Season each tenderloin with
1 Tbsp Essence. On each tenderloin place: 1 poblano pepper (in strips), 2 green onions, 1 Tbsp garlic, and pack with 1 C. brown sugar. Roll fairly tightly in plastic wrap, twisting ends, and place in deep pan. Cover and place pan in refrigerator for at least 12 hours. 24 hours is preferable. Remove tenderloin from pan, unwrap over pan (brown sugar will be in liquid form), and remove most of the onions, peppers, etc. Pour marinade/seasonings in to a saucepan and cook till boiling. Strain the mixture so that you may use the liquid for basting the pork. Place on grill on Med heat, searing all sides as best you can. Reduce heat to low and cook slowly, covered, basting and turning periodically. Cook until a meat thermometer reads medium doneness - 145˚ - 150˚ F - in the thickest part of the meat. Remove from heat and allow to rest. Do not cover, as the meat will continue to cook even when uncovered.

After 15-20 minutes, place tenderloin on cutting board, slice into
3/4 " medallions. Serve with baked sweet potatoes or sweet potato fries and sauteed green beans or snow peas. A sweet potato/red potato hash with sweet onions also goes very well.
 

Ratdog68

LSB Official Story Teller
LSB TURKEY BUZZARD PRESERVATION SOCIETY
SUS VENATOR CLUB
LoneStarBoars Supporter
Gotta find me a boar with 4 tenderloins !!
 

Ratdog68

LSB Official Story Teller
LSB TURKEY BUZZARD PRESERVATION SOCIETY
SUS VENATOR CLUB
LoneStarBoars Supporter
Top