I've been real busy lately, but not too busy to cook occasionally. Pork tenderloin was on the menu and since we're trying to eliminate or reduce sugar in our diet, I thought I'd try a sugar free blueberry gastrique using Swerve. So here we go...
Two pork tenderloins somewhat trimmed and seasoned coarse salt and black pepper...
![20230220_150132[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='1000' height='750' viewBox%3D'0 0 1000 750'%2F%3E "20230220_150132[1].jpg")
Onto a Weber with some lump and a split of hickory for indirect cooking...
Rotate a couple of times...
Pulled to rest at 145℉...
Meanwhile I've gathered the ingredients for the gastrique...
When the desired consistency is reached, it can be strained or blended, but I used it as is as we like it a little chunky. The blueberries will cook to pieces and not much in the way of seeds, anyway.
Tenderloin is sliced...
Served with roasted cauliflower, cooked collards with smoked ham from my freezer, and frozen yeast rolls with homemade honey butter. Time to eat...
Considering I didn't use sugar, the gastrique was excellent and everyone had good comments about it. I've seen many of
jcam222
's dishes where he's used it, but this was my first time using Swerve. I'm impressed with its taste and the lack of aftertaste that other sugar substitutes can have. Only downside is it's expensive at $7 for a 12 oz. bag, but I'll use it again. Every year in the late fall when they are being harvested, I get a couple of cases of collards and cook them up this way, put them in quart containers and in the freezer. Very convenient to just thaw and reheat. This year, I used smoked ham instead of the smoked turkey the recipe calls for.
Well that's all for now. Weather is warmer this week and I hear that the fish are jumping in the boat so gotta run...
. Anyone want to go fishing?
Two pork tenderloins somewhat trimmed and seasoned coarse salt and black pepper...
Onto a Weber with some lump and a split of hickory for indirect cooking...
Rotate a couple of times...
Pulled to rest at 145℉...
Meanwhile I've gathered the ingredients for the gastrique...
- 2 containers of fresh blueberries
- 1 cup of Swerve
- 1 cup of balsamic vinegar
- ¼ cup of white wine. I used Pinot Grigio because I had it.
When the desired consistency is reached, it can be strained or blended, but I used it as is as we like it a little chunky. The blueberries will cook to pieces and not much in the way of seeds, anyway.
Tenderloin is sliced...
Served with roasted cauliflower, cooked collards with smoked ham from my freezer, and frozen yeast rolls with homemade honey butter. Time to eat...
Considering I didn't use sugar, the gastrique was excellent and everyone had good comments about it. I've seen many of
jcam222
's dishes where he's used it, but this was my first time using Swerve. I'm impressed with its taste and the lack of aftertaste that other sugar substitutes can have. Only downside is it's expensive at $7 for a 12 oz. bag, but I'll use it again. Every year in the late fall when they are being harvested, I get a couple of cases of collards and cook them up this way, put them in quart containers and in the freezer. Very convenient to just thaw and reheat. This year, I used smoked ham instead of the smoked turkey the recipe calls for.Well that's all for now. Weather is warmer this week and I hear that the fish are jumping in the boat so gotta run...
. Anyone want to go fishing?
