Grilled Wild Boar Tenderloin with Chile Dry Rub and Tropical Fruit Salsa
Serves 4-6 people
Wild boar meat has a much more robust flavor than conventional pork, so it holds up well to chile spice rubs without being overwhelmed. The fresh tropical fruit salsa served on the side allows your guests to cool down their mouths if the spice levels get too high with its balance of sweetness and tart acidity.
We recommend using a blend of dried chilies to make your own chili powder so the result is a complex blend of layered spice and fruitiness. For this application we used we used 1 tsp dried Tepin chilies, 1 tsp dried New Mexico chilies, 1 tbsp Aji Panca chilies, ½ tbsp Aji Amarillo chilies, and ½ tbsp Chipotle chilies.
For a complete listing (with flavor profiles and heat levels) of all the chilies we offer, so you can develop your own chili powders and rubs, please visit our chile pepper heat scale.
Pictured: Chile Rubbed Wild Boar Tenderloin with Tropical Salsa on a Palm Leaf Plate
- Chile Wild Boar Tenderloins Ingredients:
- 2-3 Wild Boar Tenderloins depending on size (5-6oz per person)
- 2 2/3 tbsp Homemade Chili Powder
- 1 tbsp kosher salt
- Tropical Fruit Salsa Ingredients:
- 1 Mango
- 1 small Papaya
- ½ Shallot
- 1 small handful fresh Parsley or fresh Cilantro
- 2 tsp Rice Wine Vinegar
- 1 tsp Apple Cider Vinegar
- 2 tbsp Olive Oil
- Salt to taste