Grilled Wild Boar Tenderloin Tacos “Al Pastor”

Directions

1. Begin by slicing the tenderloins into fairly even 1/8” to 1/4” slices.

2. Layer half of the thinly sliced onion in a shallow, nonreactive dish, such as a 9”x13” Pyrex or something similar.
3. Place the sliced and “shingled” tenderloins on the bed of onions while trying to maintain the natural shape of the tenderloin before they were sliced, as this will make it easier to skewer the meat after it has marinated!
4. Add the rest of the sliced onions to cover the tenderloins.
5. Blend the remaining marinade ingredients in a blender or food processor until smooth and pour over the tenderloins and onions.
6. Cover with plastic wrap or a lid and let marinate for no less than an hour, preferably about 4 hours.
7. Gently brush away the onions and excess marinade
8. Season to taste with kosher salt (a tsp. should be about perfect for the two tenderloins) between the slices as you skewer.
9. You can also skewer alternating, thin slices of pineapple with the tenderloin and onion to really take the flavor up.
10. Compact them together with a bit of the sliced onion to form a tight cylinder that's basically put together again in tenderloin form!
11. Thread and pack tightly onto two metal skewers (bamboo skewers will work, just remember to soak in water or beer for a few hours before grilling so as to not catch fire!)
12. Using the two skewers will help the loin slices from spinning around on the skewer while cooking and rotating on the grill
13. Set your preferred grill up for indirect cooking. We prefer charcoal grilling for this application for that real smokey flavor and char!
14. Slowly cook the marinated and skewered tenderloin off the coals and slowly rotate to get a nice even char on all sides.
15. When finished cooking (internal temp. of 150F), let rest for a minute before removing the skewers and slicing.
16. Serve with grilled pineapple, chopped onion, and cilantro, and enjoy!