Friday, February 19, 2010
Wild Boar Tenderloin Sous Vide
I was at the Ferry Building yesterday afternoon and I saw wild boar tenderloin at the Golden Gate Meat Company. I've always wanted to try wild boar.
I've heard it can be more lean and tough than regular pork, and tenderloin is not especially tender to begin with. So I decided to cook it Sous Vide in my handy Sous Vide Supreme.
I cooked it for 2 hours at 141 degrees F, then seared the outside in a pan on the stove.
Result? It's defintely tender and juicy. And more flavorful than regular pork. Of course I put in very little effort here, it probably would have been better with a marinade and some sauce. But not bad.
And yes, the pink color of pork cooked sous vide still freaks me out.