How to Cook a Wild Pig Pork Loin

This wild piggy went the wrong way one day and ended up headed for your table. Now all you have to do is figure out how to cook its pork loin. Pork loin, also known as pork loin roast or boneless loin, is a lean cut of boneless meat from the center of the whole loin. You can cook the wild pork loin the same way you cook a domesticated pork loin. A typical way to cook it is to sear the outside and then roast the meat until it reaches a safe temperature for consumption. This provides a crispy exterior that helps keep the juices in the tender interior.

Things You'll Need

Large bowl
Marinade
Plastic wrap

Vegetable oil
Oven-proof skillet, large
Meat thermometer

Instructions

Place the boneless loin roast into a large bowl and cover it with a tenderizing marinade. Cover the roast with plastic wrap and place it into the refrigerator. Marinate the roast from 10 minutes to overnight, depending on how intense you want the marinade flavor and how tender you want the meat. Alternately, rinse and pat the pork loin dry with a paper towel. Don’t rinse or dry the loin if marinated.
Season the loin as desired. Heat the vegetable oil until hot in a large, oven-proof skillet over medium-high heat. Place the loin into the skillet and brown on all sides.
Season the pork loin again, as desired. Place the skillet on the middle rack of the oven. Bake the loin at 425 degrees Fahrenheit until the internal temperature reaches 145 F, as measured by a meat thermometer in the thickest part of the cut, or about 10 minutes per pound. Remove the loin from the oven and let it rest at least three minutes before cutting.

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