Caribbean Crusted Wild Boar Tenderloin

April 21, 2009 ½ C. Chef Julius' Caribbean Dust or store purchased Jerk seasoning
1 Tbl. Kosher Salt
1 Tbls. Monini Extra Virgin Oil plus 1 Tbls. for searing
1 Small 8 – 10 oz Wild Boar Tenderloin
½ c Nature Isles Mango Pepper Sauce
½ c fresh mango & cilantro salsa

First pat tenderloin dry with a paper towel

Next rub the tenderloin evenly with oil and make sure that it is fully oiled

Mix together the Caribbean seasoning and the salt thoroughly

Completely crust the entire tenderloin

On medium-high heat, heat your sauté pan with the additional oil

Once the pan is heated through place the tenderloin in the pan and sear on all sides

Once tenderloin is completely seared place in a 350 degree pre-heated oven for about 5 – 7 minutes, remove from oven and allow to rest for an additional 5-7 minutes before slicing

Drizzle the slices with Mango Pepper Sauce and small spoons on the mango salsa

*You can substitute Pork Tenderloin for the Wild Boar

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