I bought some real nice game meat last week (wildboar, deer, moose), so I figured it was time to fire up the grill. I created a new recipe for this one. Here you go, pit!
It turned out awesome. Playing with flavors, and balancing the sweet with salt and fat. I think I did good. The fruitiness of the figs goes great with (wild) pork, and it also matches the tang and sweetness of the lemon curd. And bacon, well what can I say, bacon complemented the meat ;-)
Ingredients
20-25 oz wildboar tenderloin
1 tsp salt
4-5 tbsp lemon curd
2-3 figs
1 package of bacon
Instructions
Trim off the silvery membrane on one end if needed. It is usually very thin. Now apply a dry brine with the salt, leave it in the fridge overnight.
Cut a pocket for stuffing: the easiest way to cut a pocket along the full length of the tenderloin is to lay it flat on a cutting board. Now place your hand flat on the tenderloin so it doesn't move around. Use the other hand to cut a deep pocket running the length of the tenderloin, minus an inch from each end. Brush a liberal layer of lemon curd on each inside of the pocket. Use roughly half the lemon curd. Save the other half for later. Slice the figs and place them in the pocket in two layers. Now fold it all up and wrap it all with bacon. Use either butcher's twine or a couple of toothpicks to hold it all together. I was all out of twine, so I went with tooth picks.
Fire up your grill, I used my Big Green Egg with charcoal made exclusively from Cherry wood. Added a real nice flavor. Run it at 300° F (150° C), what I call "chicken temp". Place the tenderloin on the grill, close the lid and monitor temps.
Grilling the tenderloin takes roughly 30-35 minutes. When the inner temp hits 135-136° F it's time to apply the second half of the lemon curd. Use a brush to apply it all over the tenderloin. Close the lid and leave it in the grill for another 10-15 minutes. This caramellizes on the surface, which tastes great. The target temp we're aiming for is 144° F. Now all you have to do is bring it inside, slice it and enjoy!
The finished product, juicy and loaded with flavors
It turned out awesome. Playing with flavors, and balancing the sweet with salt and fat. I think I did good. The fruitiness of the figs goes great with (wild) pork, and it also matches the tang and sweetness of the lemon curd. And bacon, well what can I say, bacon complemented the meat ;-)
Ingredients
20-25 oz wildboar tenderloin
1 tsp salt
4-5 tbsp lemon curd
2-3 figs
1 package of bacon
Instructions
Trim off the silvery membrane on one end if needed. It is usually very thin. Now apply a dry brine with the salt, leave it in the fridge overnight.
Cut a pocket for stuffing: the easiest way to cut a pocket along the full length of the tenderloin is to lay it flat on a cutting board. Now place your hand flat on the tenderloin so it doesn't move around. Use the other hand to cut a deep pocket running the length of the tenderloin, minus an inch from each end. Brush a liberal layer of lemon curd on each inside of the pocket. Use roughly half the lemon curd. Save the other half for later. Slice the figs and place them in the pocket in two layers. Now fold it all up and wrap it all with bacon. Use either butcher's twine or a couple of toothpicks to hold it all together. I was all out of twine, so I went with tooth picks.
Fire up your grill, I used my Big Green Egg with charcoal made exclusively from Cherry wood. Added a real nice flavor. Run it at 300° F (150° C), what I call "chicken temp". Place the tenderloin on the grill, close the lid and monitor temps.
Grilling the tenderloin takes roughly 30-35 minutes. When the inner temp hits 135-136° F it's time to apply the second half of the lemon curd. Use a brush to apply it all over the tenderloin. Close the lid and leave it in the grill for another 10-15 minutes. This caramellizes on the surface, which tastes great. The target temp we're aiming for is 144° F. Now all you have to do is bring it inside, slice it and enjoy!
The finished product, juicy and loaded with flavors
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