I created this recipe for Wilderness Unlimited Hunting Club quarterly magazine. I used a seven day, dry aged wild pig top butt, but this can be adapted for a boneless loin too (domestic Kurobuta pork can be used if you don’t have access to wild boar).
Then I create an apricot sauce using a few tablespoons apricot preserves, brown sugar and a few spices. I also make a dried apricot pecan butter and chile whipped garnet yams. Served along side this is some kale, braised with bacon lardons, shallot and a touch of balsamic vinegar. Bon Appetit!