Wild Boar Rolled Loin

I won't boar you with another lame pun, this loin is delicious.


Serves 4 to 6 people depending on their sizes and how hungry they are.

  • 1 chunk of sirloin (of course you can use regular pork. Not everyone is a good hunter) 
  • 3 cloves of garlic crushed and minced 
  • ½ onion minced 
  • 2 T. basil pesto 
  • 1 T. olive oil 
  • 2 T. stone ground mustard
  • 2 T. birch syrup
  • 1 oz. whiskey 
  • bacon grease for frying
  • Small handful of parsley. If you already have small hands don’t overthink this. 
  • salt & pepper


  1. Cut out your sirloin roast to splay it out, butterfly style. This is the base you will be adding to then rolling up. A friggen artist’s canvas of sorts.
  2. Season splayed out meat with salt, pepper and extra herbs you think might fit.
  3. Just like a finger painting, smear the mustard, pesto, olive oil over the meat facing up then sprinkle on the onions and garlic and drizzle the birch syrup.
  4. Roll the meat up tightly from one end to the other and tie together with butcher’s string. Do not use binder twine or rubber bands for this.
  5. Sear the meat on all sides in a preheated skillet, cooking it in the bacon grease. If the grease is not melted, maybe your burner is not on.
  6. Transfer to an oven safe dish and roast at 370 for 20 minutes to ensure browning then reduce heat to 300 and roast for another 40 to 50 minutes. 
  7. Remove from oven and check for doneness. If you feel it needs a bit more cooking at this stage, feel free to cut the loin into 1-inch-thick slices and give it a quick fry, adding a bit of your favorite whisky or bourbon. If you want to impress your friends, you can even flambe.
  8. Place on a clean plate and drizzle whatever sauce has gathered in your pans over top the loin slices the garnish with parsley. Serve hot!

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