Wild In The Kitchen: Sweet Boar Loin

If you read last month’s issue of GON and acted on all the good information in the hog stories, you should already have a tender, young little piggie. Now you need a good recipe for those backstraps. Look no further.

Sweet Boar Loin: Hog Roast with brown sugar glaze

4-5 lbs. feral hog loin

6 ozs. bacon

1 1/4 cup brown sugar

2 Tbl. apple cider vinegar

2 Tbl. self-rising flour
1 1/2 tsp. ground cinnamon

1/2 tsp. paprika

1/2 tsp. chili powder

1/2 tsp. dry mustard

salt and pepper to taste

Preheat oven to 350 degrees. In a small bowl, mix paprika, salt, pepper, chili powder and cinnamon. Rub dry mixture all over and into the hog meat. Cut each strip of bacon in half, and lay them over the pork loin. Place the loin in a roasting pan, and cook it for about an hour and a half or until internal temperature reaches 150 degrees. While the pork is in the oven, mix brown sugar, flour, vinegar and dry mustard in a saucepan. Bring to a simmer until brown sugar dissolves. Spoon the glaze over pork and return to oven. Roast for another 20 minutes or until internal temperature reaches 160 degrees. Let meat rest for 10 to 15 minutes, and then slice and serve. (Serves 6-8)