As I wrote in an earlier blog, my family killed a feral hog at our Mississippi home a while back, and we've been experimenting ever since about how to cook and eat it.
First, a young family member cooked an excellent wild hog and rutabaga stew. If you're wondering what to do with your rutabagas, I suggest you cook them with a feral pig pork shoulder.
More recently, my wife, Kim, selected the tenderloin, a choice cut from our feral hog harvest, and concocted a recipe for wild pig tenderloin and Honeycrisp apples. Here's the recipe:
- Cut the tenderloin into one-inch thick medallions and marinate them in Italian salad dressing or your favorite marinade.
- Wrap each medallion in a thick slice of bacon, securing the wrap with toothpicks.
- Sear both sides of the medallions in a hot skillet, using a tablespoon of vegetable oil to keep the meat from sticking.
- Slice one Honeycrisp apple into wedges and arrange them among the pork medallions.
- Add two tablespoons of Worcester sauce to the pan and drizzle a small amount of Steen's cane sugar syrup over the medallions and apples.
- Place the pan in a preheated oven and cook uncovered at 350 degrees for 30 minutes or until the pork's internal temperature is 145 degrees.
Kim served the tenderloin with baked Louisiana sweet potatoes seasoned with butter and brown sugar. Mustard greens or collard greens would also pair well with the pork.
Our next project: Mesquite Smoke Wild Hog Ribs!
Wild Pig and Honeycrisp Apples: Very Tasty |