I saw recipes below for Pork Tenderloin. I just got some Boar tenderloin. They are only 1" diameter at the widest point. Any ideas on how to cook these. Will brining help? Being so small, I guess they could be pan seared and not need time in the oven to finish cooking. Slice it first and sautee medalions or leave it whole and cook it like a long tube?
I have some Elk bacon and thought about rendering the bacon and cooking the loin in the bacon fat. Meats came from Buffalogal.com