Wild pork is leaner and typically has a richer flavor than store-bought, domestic pork. This recipe includes an overnight marinade to further enhance the flavor. A quick seer on the grill finishes it to perfection.
Two wild pork tenderloins
1 cup Olive oil (or whichever oil you prefer)
1/2 cup balsamic vinegar
3 TBSP mixed herbs
5 hot chilies, finely chopped (or 3 TBSP dried red chilies)
Mix olive oil, vinegar, herbs and chilies.
Place tenderloins in small dish.
Cover with marinade mixture.
Place lid on dish and Let set in refrigerator over night.
Pre-heat grill, place tenderloins on grill on low heat.
Slowly roll tenderloins, 2-3 minutes per side.
Remove from heat, wrap in aluminum foil and let sit for 10 minutes.
Slice and serve with your favorite sides.