This recipe combines springtime veggies and a perfect meat for spring — wild boar tenderloin. The only hard part is making the sauce, and that isn’t so much difficult as it is time-consuming. And the sauce can be made up to a day ahead. After that, this dish comes together very quickly. This recipe would also be good with pheasant breast, lamb, venison, or even sturgeon. A word on the medium-cooked pork. This boar had been frozen for some time, which will kill any trichinae parasites should they be present (this is a remote possibility, but better safe than sorry). Should you have fresh pork, be sure to cook it to at least 140 degrees, which will kill the parasite; I cook mine to about 145-150 degrees, which is a blush of pink.
Salt the pork pieces well and set aside. Turn on the broiler.
Using the tablespoon of olive oil, coat the asparagus well and then salt them. Put one tablespoon of butter in a saute pan set on high heat. When the butter melts, turn the heat down to medium-high.
Put the asparagus under the broiler. Saute the boar tenderloin over medium-high heat, turning to hit all sides. You are looking for medium here — just a blush of pink. When the tenderloins are about done, remove the asparagus (the timing should work out.)