Wild Boar Tenderloin – Recipe

I first had this wild boar tenderloin on a self guided wild boar hunting trip in northern California. Earlier that day I had shot a nice boar with my old .38-55 Winchester Model 94 and as a treat a friend of mine named “Don” prepared this dish for our camp.


  • 1 pork tenderloin (may use the backstrap if you prefer) cut into 2 inch medallions
  • 1 large Granny Smith apple (sliced)
  • 1 whole onion (sliced)
  • 3/4 cup pure maple syrup
  • 3/4 cup grain Dijon mustard


Brown the pork medallions, add sliced onions with a little oil to keep from sticking in the bottom of the Dutch oven) and add the apple slices, maple syrup and mustard, bring the contents to a simmer then let simmer until onions and apples are ready (if you prefer crisp apples this only takes 5 to 10 minutes).

Wild Boar

A wild boar tenderloin in the making.


Posted under: Nutrition

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About A. Schultz

Al Schultz has been hunting and “playing” outdoors for over 40 years. He’s written several articles for such magazines as NW Sportsman, The Varmint Hunter, Fishing and Hunting News, etc., and has been featured in the Western Shooting Journal and on Outlander’s TV.

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