Wildboar Tenderloin is so tasty on the grill! We’re stuffing this one with figs, we’re glazing it with Lemon Curd and then we wrap it in bacon. Yummy!

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Servings 3 people
Prep Time 10 minutes
Cook Time 45 minutes
Starta grillen 30 minutes

Ingredients

  • 20-25 oz wildboar tenderloin
  • 1 tsp salt
  • 4-5 tbsp lemon curd
  • 2 figs
  • 1 package of bacon

Instructions

  • The tenderloin rarely needs trimming. There could be a very thin silvery
    membrane on one side. If so, remove it with a sharp knife. Now apply a dry brine by sprinkling salt evenly over the tenderloin and leave it in the fridge overnight.
    Wildboar tenderloin, ingredients
  • 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.
    Wildboar tenderloin with a pocket for stuffing
  • Wildboar tenderloin wrapped with bacon
  • Fire up your grill, prepare it for indirect grilling. Have it running at 300° F. Use the snake method if you’re using a kettle grill, or even better, a Slow ‘N Sear. Place the meat on the indirect side and close the lid.
  • 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. The target temp is 144° F.
    Now all you have to do is bring it inside, slice it and enjoy!

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