About four years ago I grilled a wild boar loin from a pig shot by a friend in central California. I recently purchased a wild boar loin with the intention of brining it and cooking it a little more medium rare for a comparison (the last one I cooked to medium).
In addition to the salt brine I added some mandarin orange juice and let it brine and marinade about an hour. Note that after the brining the loin has turned a brown color.
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| Loin in salt brine and orange marinade. |
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| Brown color after the brining. |
Although this loin is cooked medium rare I did not like it as well as the first loin I cooked. The first loin was larger and I think just a better quality of meat. This smaller loin was okay whereas the previous loin was excellent.
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| This loin was just okay. It was good, but not outstanding like my last boar loin. |
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