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Wood Fired Wild Hog Loin
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“Wild Hog Loin”

Serve with beurre blanc sauce, homemade apple sauce or mint vinaigrette.
Prep Time6 hours
Cook Time1 hour
Total Time7 hours
Servings: 6 -8 servings

Ingredients

For Hog Brine:

  • 4 cups water
  • 1/8 cup brown sugar
  • 1/8 cup white sugar
  • ½ cup Kosher salt
  • 1 teaspoon mustard seed
  • 2 teaspoons crushed black pepper
  • 1 clove garlic crushed
  • 1 sprig thyme
  • 1 bay leaf
  • 1/8 cup white wine vinegar

To Cook:

  • 2-4 tablespoons grapeseed oil
  • 2-3 pounds hog backstrap chops, or tenderloin, brined

Instructions

To Brine:

  • Combine all brine ingredients in a large pot over medium-high heat and bring to a boil.
  • Remove from heat and let cool.
  • Add meat and submerge in the brine.
  • Refrigerate the meat in the brine for 5 hours.
  • Remove the meat from the brine, pat dry and let rest, uncovered, in the refrigerator for 1 hour before cooking.

To Cook:

  • For the tenderloin and backstrap, truss them as you would a roast before cooking. The chops can also be tied around the meat and secured at the bone to maintain a uniform chop when sliced.
  • Preheat the oven to 350 degrees F.
  • Sear the meat in a skillet in the oil over high heat until browned on all sides.
  • Transfer to the oven and cook for about 30 minutes, or until the internal temperature reaches 160 degrees F.
  • Remove and let rest for 10 to 15 minutes, covered in foil. This can also be done on a campfire with a hot skillet. Be sure to turn the meat regularly onto all sides.