Herbed Boar Loin with Braised Greens, Buttered Pee-Wee Potatoes and Olive-Tomato Compote

Executive Chef Jesse Moreno

The Blue Boar Inn & Restaurant, Midway, Utah

Boar Loin

1 ea boar loin

½ c chopped herbs (parsley, tarragon, chives) – reserve some for potatoes

¼ c extra virgin olive oil


Trim any extra fat of silver skin from boar. Portion out to the size needed. Place in bowl with some of the chopped herbs and coat with olive oil. Season with salt and pepper and place on grill and cook until about medium. When it is at the proper temperature, let rest on the cooler side of the grill for about 3-5 minutes.

Braised Greens

1 lb. braising greens (rainbow chard, kale) blanched

¼ c cubed butter

a/n cooked bacon, diced small


Place blanched greens on some foil. Top with cubed butter, chopped bacon and salt and pepper. Wrap and place on the back of the grill. Let cook for about 20 minutes.

Pee Wee Potatoes

½ lb. pee wee potatoes, cut in half

¼ c cubed butter

a/n leftover herbs from boar ingredients


Place potatoes on some foil. Top with cubed butter and any leftover herbs from the boar loin. Wrap and let cook for about 20 minutes on grill.

Olive-Tomato Compote

½ c chopped olives

½ c chopped cherry tomatoes

½ c roasted garlic cloves

½ c extra virgin olive oil


Place all ingredients in a bowl and set aside.

To Plate Meal:

Slice boar loin. Place potatoes in the center of the plate. Place greens on top of the potatoes and finish with sliced boar and compote.

The Blue Boar Inn & Restaurant – Midway, Utah

Open 7 Days a Week, Breakfast, Lunch, Dinner and Sunday Brunch

Reservations: (888) 650-1400