From The Camo Gourmet
Le Pomme Cochon (The Apple Pig)
Wild Boar backstrap with brown sugar apples and spicy mustard
- 1 2lb. Wild pig backstrap or tenderloin butterflied
- 1 large apple cored and thinly sliced
- 4 oz. brown sugar
- 4 oz. spicy brown mustard
- 1 oz. white wine
Pre heat your oven to 400 degrees. Mix brown sugar and spicy brown mustard. Butterfly the back strap and place ½ mixture inside with the sliced apples. Tie the butterfly closed using cooking twine or large toothpicks to close backstrap. Sear 3 sides of back strap in a cast iron skillet or pan. Don't sear the butter flied side to prevent the mixture from running out. Place backstrap on flat cooking tray or leave in cast iron skillet and put it in the oven for 5 minutes. Allow internal temp to rise to 160 degrees.
Remove from oven and let it rest on cutting board and cover with tin foil. Add a small amount of white wine to the drippings in the searing pan and bring to a mild boil. Scrap around the pan and get all the remnants from the cooking and searing in the mixture until liquefied. Add remaining apples and sauce mixture and heat for only 15 to 20 seconds and set aside.
Plate and cut backstrap on serving dish and pour your just completed sauce over the top. Pour a glass of Pinot Noir, say grace and get it on!
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