Rocklobster
Master Chef
We got a few samples of Wild Boar in and I am bringing a couple of tenderloins home tomorrow. They are bigger than regular pork and a bit darker. They are still in the shrink wrap so, I will inspect it further when I get home after my shift. I'll take a few photos if anybody is interested. Right now, I am wondering how to do it up. I am coming up with a lot of sweet type sauces that GF is scrunching her nose up at. I would suspect that it is leaner, thus, dryer than commercial pork, so you would want to sauce it. Any recommendations?