Sweet & Smokey Grilled Wild Boar Loin with Port Cherry Compote
This elegant dish showcases the rich flavor of wild boar,
enhanced by a spicy-sweet rub and balanced with a port-infused cherry compote.
The combination of smoky, sweet, and tangy flavors creates a sophisticated yet
approachable main course.
Sweet & Smokey Grilled Wild Boar Loin with Port Cherry Compote
This elegant dish showcases the rich flavor of wild boar,
enhanced by a spicy-sweet rub and balanced with a port-infused cherry compote.
The combination of smoky, sweet, and tangy flavors creates a sophisticated yet
approachable main course.
Author:
Wildlife Seasonings
Ingredients
For the Wild Boar:
2 pounds wild boar loin, trimmed
1 1/2 tablespoons Wildlife Seasonings Spicy Boar Sweet Hot Rub
1. Pat the wild boar loin dry with paper towels. In a small bowl, mix the Baron Wildlife Spicy Boar Sweet Hot Rub with the kosher salt. Rub the loin evenly with this mixture, making sure to coat all sides. Drizzle with olive oil and massage it into the meat. Cover and refrigerate for at least 2 hours or up to overnight.
2. Remove the boar from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
3. Prepare a grill for medium-high heat cooking, creating a two-zone fire with direct and indirect heat areas.
4. While the grill is heating, prepare the cherry compote. In a medium saucepan, combine the cherries, honey, port wine, minced shallot, thyme sprig, and salt. Bring to a simmer over medium heat.
5. Cook the compote, stirring occasionally, until the cherries have broken down and the mixture has thickened, about 15-20 minutes. Remove the thyme sprig and keep the compote warm.
6. Grill the wild boar loin over direct heat for about 3-4 minutes per side to develop a nice crust, being careful not to burn the spice rub.
7. Move the loin to the indirect heat zone and continue cooking, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 135°F for medium-rare, about 15-20 minutes more.
8. Transfer the boar to a cutting board and tent loosely with foil. Let rest for 10 minutes.
9. Slice the boar loin against the grain into 1/2-inch thick slices.
10. Arrange the sliced boar on a serving platter. Spoon the warm port cherry compote over the meat or serve it on the side.
11. Garnish with fresh thyme sprigs and serve immediately.
Recipe Note
Suggested Starch Sides
1. Wild Rice Pilaf: A nutty, earthy wild rice pilaf with
toasted almonds and dried cranberries would complement the boar and cherry
flavors beautifully.
2. Roasted Fingerling Potatoes: Crispy on the outside and
creamy on the inside, these potatoes can be seasoned simply with rosemary and
garlic to not overpower the main dish.
Tip
For an extra layer of smoky flavor, consider adding a
handful of soaked wood chips (cherry or apple wood work well) to the grill just
before cooking the boar. This will complement the sweet and spicy notes of the
rub and enhance the overall flavor profile of the dish.
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