i do have a good amount i want to do that i know works well with wild hog, but seeing as the sow i just got is over 300lbs i have plenty to experiment with too. i cut the loins into chops, left the meat on the shoulder bones to make pulled pork, sliced most of the hind legs into jerky meat, sawed off the ribs for ribs, and of course have a ton of meat to go in the grinder yet. some of the loin and 1 of the tenderloins were already grilled and topped with my apple bourbon glaze i make and tasted great…any other suggestions?
The only way I cook pork is indirectly on my charcoal smoker. Low and slow is the way to go!
Semper Fi
18’ Sterling
115 Yamaha
Big Ugly Homemade Blue Push Pole
HoofArded is right on the spot. Smoker my friend.
You are more than welcome to borrow mine. I have some hickory and cherry you’re welcome to as well.
Although this recipe is intended to use with store-purchased pork tenderloins, I’ve modified it somewhat to use with wild hog tenderloins (which are a little smaller. It may seem like a little extra work, but the combined flavors of everything are absolutely phenomenal and well worth the work! Enjoy!
Nut Crusted Pork Tenderloins
Prep Time: 30 minute
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients:
1-1/2 cups finely ground nuts, such as macadamias, pecans, or hazelnuts, or a combination
1/4 cup flour
1 egg, beaten with 2 tablespoons milk
2 (12 ounces each) boneless pork tenderloins, each cut in half
2 tablespoons vegetable oil
2 cups fresh or canned mango pulp (see Notes)
2 cups chicken stock
1/2 cup light cream
Salt and freshly ground black pepper to taste
2 tablespoons butter
2 red bell peppers, seeded and cut into fine julienne
1/2 pound snow peas
Preparation:
To cook the pork tenderloins: Preheat the oven to 450 degrees F.
In 3 separate shallow bowls, place the nuts, flour, and egg. Dip the pork pieces, on all sides, including the ends, in each bowl, making sure to coat the pork tenderloins completely with the nuts. In a 10-inch skillet over moderate heat, heat the vegetable oil and saute the pork on all sides until it’s golden brown. Transfer the browned pork to a baking pan and roast for 20 to 25 minutes, or until the internal temperature of the pork reaches 160 degrees F.
To make the sauce: While the tenderloins are cooking, in a saucepan, combine the mango pulp, chicken stock, and cream, if using, and season with salt and pepper. Simmer over low heat until hot.
To make the garnish: In a large skillet, heat the butter and saute the bell peppers for a minute. Add the snow peas to the peppers, cover the skillet, and steam over low heat for a minute or two, or until the vegetables are cooked through but still crisp. Season with salt and pepper.
To serve the tenderloin: Cut the pork tenderloins into 1/2-inch slices and center a few slices on each plate. T
Drop some of that hog off at my house, I will make something up and tell you how it was 
Yep I 2nd dropping off some at my place haha
experience noun \ik-#712;spir–#601;n(t)s
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the fact or state of having been affected by or gained knowledge through direct observation or participation
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that thing you get just moments after you needed it.