Rosemary & Bacon Wrapped Wild Boar Loin with Roasted Apples & Potatoes

Rosemary & Bacon Wrapped Wild Boar Loin with Roasted Apples & Potatoes

Ingredients

Brine:

1 Shogun Farms Wild Boar Loin

1/2 gallon of water

1/3 cup salt

Bay leaves

Thyme

Rosemary

Peppercorns

Garlic Cloves

Pepper flakes

Wild Boar Loin:

1 center cut boneless Wild Boar Loin

1/3 cup Dijon mustard

7-9 slices of cured bacon

2 Tsp Real maple Syrup

Paprika

1 Tbsp Chopped Rosemary

1/2 Tbsp of fresh Sage

2/3 cup of White Wine

Olive Oil

Kosher Salt

Freshly ground black pepper

2 Yukon Gold Potatoes

2 Gala or Honey Crisp Apples

Directions

For Brine:

Bring all ingredients to boil and allow to steep, refrigerate chill and place pork loins overnight or 4 hours

For Wild Boar Loin:

Preheat oven to 350 degrees.

Rub pork loin with mustard, maple syrup, fresh chopped herbs,  spices, salt and pepper and wrap in bacon. Chop potatoes and and apples and toss in a bowl with salt and pepper, olive oil and left over herbs.

Place bacon wrapped loin in a baking pan or dish and surround with seasoned potatoes and apples. Toss in 2 whole garlic cloves, pour wine over loin and sprinkle contents of pan with fresh ground pepper and salt.

Roast in 350 degree oven for 50-60 minutes until internal temperature reaches 165 degrees. Remove from oven and let rest for 10-15 minutes. Slice and serve.

Serves 4-6

Prep Time: 45 mins
Cook Time: 60 mins
Brine: Over-night
Recipe Courtesy of Chef Adrian De Berardinis