Wild Pork Recipes

[Bobcat]

Pot Roast of Boar

1 Boar shoulder roast
Salted water to cover
2 c Water
3 c Apple cider
2 Onions, sliced
2 Carrots, sliced
1/2 c Sliced celery
1/2 ts Dry sage

Simmer meat in salted water covered for 1 1/2 hours. Drain and return to kettle with remaining ingredients. Cover and simmer until tender. Slice meat and arrange on hot platter to keep warm. Make gravy from cooking liquid. Serve with buttered noodles.

[Bobcat]

Cran-Apple Pork Roast

1 (3 to 4 lb) boneless pork loin roast
2 cloves garlic, minced
1 can whole cranberry sauce
1/4 c brown sugar
1/2 c apple juice
2 apples, cored, peeled and coarsely chopped
salt and pepper to taste
Place roast in crockpot, rub with garlic. Add remaining ingredients and cook on low for 9 to 11 hours. Serve with rice.
Serves 4 to 6.

[Bobcat]

Jamaican Pork Tenderloin

1 pound pork tenderloin, trimmed of fat
1 cup orange juice
1 cup chopped onions
1 green pepper, diced
1 sweet red pepper, diced
1 tsp cornstarch
2 tbsp frozen apple juice concentrate, thawed
2 tsp minced garlic
1/2 tsp ground red pepper
1/4 tsp ground cumin
1/4 tsp salt
1/4 cup minced scallions
Cut pork crosswise into 16 slices. Place the slices, several at a time, between 2 sheets of wax paper. Using a meat mallet, pound to 1/4-inch thickness.
Coat a 10-inch non-stick skillet with non-stick spray and place over medium-high heat until hot. Add enough pork slices to cover the pan. Cook for 3 minutes. Turn and cook for 3 minutes, or until browned. Transfer the pork to a plate; cover to keep warm. Repeat until all the pork is cooked.

Add the orange juice to the skillet. Bring to a boil, scraping to loosen any browned bits from the bottom. Add the onions, green peppers, red peppers. Cook, stirring, for 5 minutes, or until all the pork is cooked.

Place the cornstarch in a small bowl. Add the apple juice concentrate and stir until smooth. Add the garlic, ground red pepper, cumin, and salt. Add to the skillet. Cook, stirring, for 3 minutes, or until the sauce thickens. Serve over the pork. Sprinkle with the scallions.
Serves 4.

To freeze, pack the cooled cooked pork and sauce in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Cover and microwave on high power for 5 minutes or until hot.

[Bobcat]

Stir-Fry Chile Pork-Hot!

2 tablespoons peanut oil
1 1-inch piece ginger root, grated (peeled)
2 or 3 Serrano peppers
1 1/2 pounds pork tenderloin, cut in strips
1 red bell pepper, cut in strips
1 yellow bell pepper, cut in strips
6 scallions, trimmed, sliced diagonally
1 tablespoon tomato paste
1 tablespoon water
2 teaspoons soy sauce
1 teaspoon honey
1 teaspoon sesame oil
scallions and/or parsley, for garnish

Heat oil in a wok or large skillet and stir-fry the ginger and chiles for 2 minutes over high heat. Add pork and stir fry for 4 to 5 minutes. Add the peppers and cook for 2 minutes.
Add the scallions and stir-fry for 30 seconds, then add the tomato paste blended with water, the soy sauce, and the honey. Stir fry for another minute. Add the sesame oil and stir just to combine. Serve immediately garnished if desired.
Serves 4.

[Bobcat]

Pork Tenderloin Creole

2 pork tenderloins, about 1 1/2 to 2 lbs
1/2 cup flour
1 tbsp Creole seasoning
1 small onion, coarsely chopped
1 small green or red bell pepper, coarsely chopped (or a mixture of both)
1 rib celery, sliced
1 package chicken gravy mix
1 can (15 to 16 oz) diced tomatoes, undrained

Cut tenderloins in half; dredge in a mixture of flour and the Creole seasoning. Place tenderloins in crockpot. Scatter onion, pepper, and celery over the pork. Cover and cook on low for 7 to 9 hours. The last 30 minutes, add the dry gravy mix and tomatoes. Continue cooking on high for about 30 more minutes. From Southernfood.About.com. Serves 4 to 6.