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).