Wild Boar Pork Loin

Wild Boar Pork Loin

Prepared with this recipe, the meat is best served with fresh bread.


  • Wild boar meat, 1 kg


  • Cold water, 2 liters
  • Fine-grain curing salt, 2 tablespoons
  • Dried bay leaves, 4 pieces
  • Whole allspice, 7 pieces
  • Whole juniper berries, 7 grains
  • Coarsely ground black pepper, 1.5 teaspoons
  • Coriander, 1 teaspoon
  • Dried rosemary, 1 teaspoon
  • Dried marjoram, 1 tablespoon
  • Garlic cloves, 5 cloves
  • Thyme, 1 teaspoon


  1. Crush the allspice, juniper, and coriander in a mortar, crush the bay leaves, peel and slice the garlic cloves with a sharp knife.
  2. Combine with the ground spices, cover with water, and simmer over low heat for about 10 minutes. Add salt to the cooled marinade, mix well.
  3. Completely cool the marinade, pour over the pork loin in a glass container, cover, and refrigerate for at least 12 hours.
  4. Place the marinated meat in an oven bag, seal with a clip, and place in a roasting dish.
  5. Roast at 190 degrees Celsius for about 60 minutes.
  6. Serve with bread.

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