I can’t wait to read the entire “Girl Hunter” book, by Georgia Pellegrini, before trying some of the recipes, so I’m going to start with the Adobo Javelina Backstrap. This may take a day to accomplish, because I’m going to go through the suggested brining technique before cooking. The recipe can also be used for any pork, as well as antlered game, which would not require the brining process.
Here’s the recipe (abridged instructions, though will post details later), without the brine:
javelina (boar/hog) backstraps or tenderloins, brined
1 chipotle chile pepper in adobo sauce, finely chopped, with about 1 or 2 teaspoons of the sauce
1/3 cup cider vinegar
4 garlic cloves, minced
1 Tablespoon brown sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
4 Tablespoons olive oil
Place loins in a resealable bag with all of the ingredients except 2 Tb of olive oil (this is after the brining process is complete). Refrigerate between one and four hours. Remove and let come to room temp about 20 minutes.
Preheat oven to 350. Heat a large, ovenproof skillet and pour in remaining 2 TB of oil. Sear tenderloins until golden brown on all sides, about four minutes. Transfer the skillet to the oven and roast for 12 to 15 minutes longer.
Remove from heat, put on plate, cover with foil, let rest for 20 minutes.
Gotta run take the backstraps out of the freezer and get started! I’ll let you know how it comes out.