Warthog is yummy, but I've only every done leg or shoulder roasts. Was in the butcher yesterday and they had some loin, on the bone, so now I've got a three-pound cut I'm wondering what to do with. Cooking-wise, probably not that different from wild boar (flavour-wise is a different story). I'm wondering what I should do with it. Contemplating cutting it into chops and brining and braising them, perhaps with some calvados in the brine. Also saw this http://www2.food52.com/recipes/1841_cider_brined_pork_with_calvados_mustard_and_thyme and was contemplating trying, but think the game probably needs more than just a saute. Thoughts?