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Wild Boar Tenderloin with Cranberry Orange Balsamic Reduction

Wild Boar Tenderloin with Cranberry Orange Balsamic Reduction




 

This dish combines the bold, slightly sweet, and tangy flavors of your Cranberry Orange Balsamic Vinegar with the rich, gamey taste of wild boar.

Ingredients:

For the Wild Boar Tenderloin:

  • 2 wild boar tenderloins (about 1 lb each)
  • 2 tbsp garlic & roasted chili olive oil (or Tuscan herb olive oil for a milder flavor)
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • ½ tsp fresh thyme, chopped
  • ½ tsp ground coriander (optional, adds depth)
  • 1 tbsp Dijon mustard

For the Cranberry Orange Balsamic Reduction:

  • ½ cup Cranberry Orange Balsamic Vinegar
  • ¼ cup fresh or dried cranberries
  • 1 tbsp honey or maple syrup
  • 1 clove garlic, minced
  • 1 tbsp unsalted butter (or olive oil for dairy-free)
  • ¼ cup vegetable or chicken broth (optional, for a thinner consistency)

Instructions:

  1. Marinate the Tenderloin:

    • Pat dry the wild boar tenderloins and rub them with Dijon mustard.
    • Mix salt, pepper, smoked paprika, thyme, and coriander, then rub over the tenderloins.
    • Drizzle with garlic & roasted chili olive oil and let sit at room temperature for 30 minutes (or refrigerate for up to 4 hours).
  2. Make the Cranberry Orange Balsamic Reduction:

    • In a small saucepan, combine Cranberry Orange Balsamic Vinegar, cranberries, honey, and minced garlic.
    • Simmer over medium-low heat for 7-10 minutes, stirring occasionally, until reduced and slightly thickened.
    • Stir in butter or olive oil for a silky texture. If needed, add broth for a thinner sauce.
  3. Cook the Wild Boar Tenderloin:

    • Preheat oven to 400°F (200°C).
    • Heat a cast-iron skillet over medium-high heat and sear the tenderloins for 2 minutes per side until golden brown.
    • Transfer the skillet to the oven and roast for 8-12 minutes (internal temperature should be 135°F for medium-rare or 145°F for medium).
    • Let rest for 5-7 minutes before slicing.
  4. Serve:

    • Slice the tenderloin into medallions and drizzle with the Cranberry Orange Balsamic Reduction.

Side Dish Options

These sides will complement the richness of the wild boar and the bright, fruity balsamic reduction.

1. Roasted Sweet Potatoes with Herb de Provence Olive Oil

Sweet potatoes enhance the cranberry-orange glaze’s sweetness while the herbs add depth.

  • Cube sweet potatoes and toss with Herb de Provence olive oil, sea salt, and black pepper.
  • Roast at 400°F for 25 minutes, flipping halfway.

2. Brussels Sprouts & Pomegranate Balsamic Glaze

Bright, tangy, and a great textural contrast to the tenderloin.

  • Halve Brussels sprouts and toss with Persian Lime Olive Oil and salt.
  • Roast at 400°F for 20 minutes.
  • Drizzle with Pomegranate Balsamic Vinegar before serving.

3. Wild Rice Pilaf with Pecans & Cranberries

A nutty, slightly sweet pairing that complements the wild boar’s rustic flavors.

  • Cook wild rice and mix with toasted pecans, dried cranberries, and Rosemary Olive Oil.

4. Grilled Asparagus with Lemon Olive Oil

A simple, bright side that refreshes the palate.

  • Toss asparagus spears with Lemon Olive Oil, salt, and pepper.
  • Grill for 3-5 minutes and sprinkle with toasted almonds.

Products from this recipe

Cranberry Orange White Balsamic
SAVE 29%
SAVE $8.00
Garlic & Roasted Chili Fused Olive Oil
SAVE 29%
SAVE $8.00
Rosemary Infused Olive Oil
SAVE 29%
SAVE $8.00
Meyer Lemon Extra Virgin Olive Oil
SAVE 29%
SAVE $8.00

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Products from this recipe

Cranberry Orange White Balsamic
SAVE 29%
SAVE $8.00
Garlic & Roasted Chili Fused Olive Oil
SAVE 29%
SAVE $8.00
Rosemary Infused Olive Oil
SAVE 29%
SAVE $8.00
Meyer Lemon Extra Virgin Olive Oil
SAVE 29%
SAVE $8.00
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