Orange Marinated wild hog Tenderloin (or backstrap)

Big Bend Brian

I’m constantly trying to find better wild hog recipes and I just found an excellent one. It’s called Orange Marinated Pork Tenderloin and it was TOP NOTCH. It falls under the category that I would serve this to friends & family. Definitely a keeper and an outstanding recipe.

I used one small backstrap form this hog that my 15 year old shot 5 days ago.




Here’s the recipe:

Orange Marinated wild hog Tenderloin

Ingredients:

1 cup orange juice
1/3 cup soy sauce
2 tbs fresh rosemary (chopped)
3 tsp minced garlic
1 1/2 lbs pork tenderloin
salt
black pepper

1: Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight (I marinated one backstrap from a 60 – 65 lb sow for 2.5 days).

2: Preheat oven to 350 degrees F. Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 160 degrees F

3: Meanwhile, strain the reserved marinade and bring it to a boil in a small saucepan. Serve this as a sauce for the meat.

Since I was unsure of this recipe I only marinated one backstrap from this 60-65 lb sow. After school activities & Boy Scouts kept me from cooking it till 2.5 days after marinating it. Since it was a small it only took 25 minutes at 350 to get it to 160 ˚F. It was tender, cooked just right with a great taste. With the reduced sauce it was even more outstanding.

I enjoy cooking and I have to say you will not be disappointed if you try this simple recipe. It was Top Notch.












Looking forward to cooking the hams with some new recipes too.
Brian