Wild Boar Loin Recipes: Herb-Roasted with Cider

This herb-roasted wild boar loin is a lean, richly flavored roast served with a quick apple-cider pan sauce. A short refrigerated dry brine seasons the meat, while a hot sear and careful thermometer checks help keep the loin as juicy as possible.

Ingredients

1 boneless wild boar loin roast, about 2 lb (900 g), trimmed of silverskin if needed
2 tsp kosher salt (10 g)
1 tsp freshly ground black pepper (2 g)
1 tsp crushed juniper berries (2 g), or ½ tsp finely grated lemon zest (1 g) if juniper is unavailable
1 tsp chopped fresh rosemary (1 g), or ½ tsp dried rosemary (0.5 g)
1 tsp fresh thyme leaves (1 g), or ½ tsp dried thyme (0.5 g)
2 tbsp olive oil (30 ml), divided
1 medium shallot, finely chopped, about ¼ cup (40 g)
1 small tart apple, cored and diced, about 1 cup (130 g)
½ cup dry apple cider (120 ml), nonalcoholic and unsweetened
¾ cup low-sodium chicken or game stock (180 ml)
1 tsp Dijon mustard (5 g)
1 tbsp cold unsalted butter (14 g)
1 tsp apple cider vinegar (5 ml), plus more to taste

Instructions

Season the loin. Pat the roast dry with paper towels. Mix the salt, pepper, crushed juniper, rosemary, and thyme, then rub the mixture evenly over every side of the meat. Set it on a plate or small tray.
Refrigerate for 2 hours. Cover the roast loosely and refrigerate for 2 hours so the seasoning has time to penetrate. Keep it refrigerated throughout this rest; do not leave raw meat at room temperature to season. This short dry brine is useful for a lean cut, but it is not a substitute for cooking to a safe temperature.
Prepare the oven and pan. Take the loin from the refrigerator while you prepare the other ingredients, but keep this counter time brief. Heat the oven to 425°F (220°C). Chop the shallot and apple and measure the cider and stock. If the roast has a noticeably uneven shape, tuck a thin end under and tie it with kitchen twine so it cooks more evenly.
Sear the roast. Heat 1 tablespoon (15 ml) of the olive oil in an oven-safe skillet over medium-high heat. Add the loin and brown it on all sides, turning with tongs, for about 6–8 minutes total. If you do not have an oven-safe skillet, transfer the seared meat to a small roasting pan. Avoid piercing the roast repeatedly, which lets juices escape.
Roast to temperature. Put the skillet in the oven and roast until a food thermometer inserted into the thickest part reaches 160°F (71°C). USDA FSIS advises cooking wild game such as wild boar to this safe minimum temperature because it can carry parasites. Begin checking after about 18 minutes; the total oven time often falls around 20–28 minutes, but thickness and starting temperature matter more than the clock. Check from the side if the roast is narrow, and avoid touching the pan or a pocket of fat with the thermometer tip.
Rest the meat and make the sauce. Move the roast to a clean cutting board, tent it loosely with foil, and rest for 10 minutes. While it rests, carefully set the hot skillet over medium heat. Add the remaining 1 tablespoon (15 ml) oil, the shallot, and diced apple; cook for 2–3 minutes, stirring, until the shallot softens. Pour in the cider and scrape up the browned bits. Add the stock and Dijon, then simmer for about 5 minutes, until lightly reduced. Take the pan off the heat and swirl in the cold butter and vinegar. Taste and adjust with a little more vinegar or pepper if desired.
Slice and serve. Remove any twine. Slice the loin across the grain into medallions about ½ inch (1.3 cm) thick. Arrange the slices on a warm platter and spoon some sauce over them, serving the rest at the table. If the roast is unusually large or very irregular, check more than one thick section with the thermometer before slicing.

Tips

Trim silverskin, not every bit of fat. Silverskin is the tough, shiny membrane on the outside of some loins; slide a sharp knife just beneath it and remove it without cutting away much meat. A small amount of exterior fat can help protect the surface during roasting.
Use a thermometer, not color or timing alone. Wild boar varies in size and shape, and a rosy center is not a reliable safety check. Insert an instant-read thermometer into the thickest part, away from bone or the pan. The listed oven time is a guide, not a guarantee.
Adjust the seasoning for the salt you have. The recipe uses kosher salt by weight. If using fine table salt, use about 1½ teaspoons (9 g) rather than 2 teaspoons; its smaller crystals pack more tightly and can make the roast too salty.
Keep the sauce balanced. Cider and apple bring sweetness, while vinegar and Dijon provide acidity and savoriness. If your cider is especially sweet, add vinegar a few drops at a time. If the sauce reduces too far, loosen it with a splash of stock or water.

Serving Suggestions

Serve the sliced loin with mashed potatoes, buttered egg noodles, or soft polenta to catch the cider sauce. Roasted carrots, parsnips, Brussels sprouts, or sautéed cabbage bring a useful contrast to the meat’s deep flavor. A crisp green salad with a sharp vinaigrette also works well, particularly if the rest of the meal is rich.

For a simple platter, fan the medallions across a warmed serving dish and add a little sauce rather than drowning the slices. Put extra sauce in a small jug so diners can add more as they like. If you are serving bread, choose a crusty loaf that can be used to mop up the pan sauce. Plan on about 5–6 ounces (140–170 g) of raw loin per person, depending on sides and appetite.

Variations

Use a different aromatic. Juniper has a piney, slightly resinous character that pairs naturally with game. If it is difficult to find, lemon zest gives a brighter result, while lightly crushed black peppercorns add a more familiar warmth. Use only the amount listed; too much juniper can taste medicinal.

Make a mushroom sauce. Leave out the apple and cook 1 cup (70 g) sliced mushrooms with the shallot until browned. Continue with the cider, stock, and mustard as directed. The sauce becomes earthier and less sweet. You can also use pear in place of apple for a softer, floral sweetness.

Change the herbs. Replace the rosemary and thyme with 1 teaspoon (2 g) chopped sage, or use a mixture of sage and thyme. Keep the total amount modest so the herbs support rather than cover the flavor of the meat. If using dried herbs, rub them between your fingers before adding them to release their aroma.

Scale for tenderloin. Wild boar tenderloin is narrower and cooks faster than a whole loin roast, so use the same seasoning in proportion to its weight and begin checking the temperature early. Do not assume the roast time will transfer directly. Cook wild boar to 160°F (71°C) and use a thermometer regardless of the cut.

Storage and Reheating

Refrigerate leftover meat and sauce within 2 hours of cooking, in separate airtight containers if possible. Cooked wild boar keeps for 3–4 days in the refrigerator. For longer storage, freeze portions in well-sealed freezer-safe containers for about 2–3 months for best quality; thaw them in the refrigerator rather than on the counter.

To reheat without drying the lean slices, put them in a covered skillet with a spoonful or two of sauce or stock and warm gently over low heat. You can also cover them in an oven-safe dish and heat at 300°F (150°C), adding liquid as needed. Reheat leftovers to 165°F (74°C), as measured with a food thermometer. Avoid repeated reheating; warm only the portion you plan to eat.

Frequently Asked Questions

Does wild boar loin taste like pork? It is related to pork, but wild boar is usually leaner and can taste more robust, with a savory, slightly earthy character. Flavor varies with the animal’s diet, age, and handling. The apple, herbs, and cider sauce complement that flavor without hiding it.

Can I cook wild boar loin to 145°F (63°C)? For ordinary whole cuts of commercially raised pork, USDA guidance is 145°F (63°C) followed by a 3-minute rest. Wild boar is wild game and may carry parasites, so USDA FSIS advises cooking wild game to 160°F (71°C). Use that higher temperature for this recipe.

Can I skip the 2-hour seasoning rest? You can cook the roast without it, but the center may taste less evenly seasoned. If time is short, season it while the oven heats and continue with the recipe; do not extend the counter rest. For advance preparation, keep the seasoned roast covered in the refrigerator and cook it within a day.

What if I do not have a skillet that can go in the oven? Sear the meat in any heavy frying pan, then transfer it to a small roasting pan or oven-safe dish. Pour the browned bits and a little oil into the roasting pan too, if practical; those browned bits add flavor to the sauce. Make the sauce later in the frying pan.

How can I tell whether the loin is overcooked? A dry, firm texture can mean the roast spent too long in the oven, which is easy to do with lean wild boar. Check the thickest part early and remove it as soon as it reaches 160°F (71°C), then let it rest for 10 minutes. Slicing across the grain and serving with sauce also makes the meat easier to enjoy.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).