- Origin: USA
Boar tenderloin is loved by chefs and cooking enthusiasts. Similar to pork tenderloin, however, it is darker in color, leaner and has the rich and slightly nutty flavor characteristic of venison. The texture of the meat is so tender that, unlike most other lean game meats, it does not need to be tenderized with marinades or other techniques. All you need to do is fry it over a high heat for a few minutes on each side, then let it rest before slicing it into juicy medallions.