Wild Pork Smart Backstrap

Wild pork backstraps are lean and tasty. This recipe is easy to prepare and tasty enough to use for special gatherings. — Horace Gore

2 lbs. wild hog backstraps, cut into 6-inch lengths (preferably hog less than 100 lbs.) and fillet silver skin from backstrap

Bacon slices enough to cover all backstrap length-wise

2 garlic cloves

1 can crushed pineapple

Juice of 3 oranges

1 Tbsp. fresh ginger, diced very fine

¼ cup soy sauce (low sodium best)

Salt and pepper to taste

Poke holes all over the pork with knife. Slice garlic very thin and stuff into holes. Combine remaining ingredients. Put meat in a glass dish. Spoon the mixture over the meat. Marinate 3-6 hours at room temp.

Heat oven to 425 degrees. In a 9×13 baking dish, cover meat with bacon and other ingredients. Cook only 30 minutes in central oven, then remove from oven. Don’t overcook, as this lean meat will dry quickly. Serve with a green salad, French-cut green beans, and some rice covered with meat juices. Serves 4 aggies or 6 tea sippers.

Want to share your favorite recipe with us? Send it to [email protected].