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Just Me 2nite; Time to Experiment!
<p />Denise and Hannah wanted to get out and take advantage of the warm weather, and so they took off shopping for the day, including a drive to IKEA in a town an hour away, which they are still doing. For me, enjoying the warm weather means bbq, so I stayed behind and fired up the Egg.
I've never been one to use much fruit paired with pork, although I've been told they go excellent together. Since Denise isn't one for sauces much, tonight was the time to experiment a little bit.
Did a couple of pork tenderloins over some cherry smoke and seasoned with our soon-to-released Dizzy Pig 'Shaking the Tree' rub, which has plenty of lemon and pepper tones to it.
Had some frozen wild blueberries in the freezer that needed to be used up, so I did up a sauce with some melted butter, pearl onion slices, the blueberries, some blackberry Cassis wine, a splash of Galiano (vanilla flavoured liquour), some ground pepper, balsamic vinegar and a bit of arrowroot to thicken.
When the tenderloins were 140-145 internal, I removed and rested while I finished up the sauce. (It was at this point where I debated whether to get the 'motorboat' stick blender out and smooth/thicken the sauce that way, or leave it with whole berries and thicken with the arrowroot. Went the rustic route with the full berries and I think it was a good decision. If you were one to prefer a smooth, thick sauce, I'd say to puree the berry mixture at this point).
When juices settled, sliced the tenderloins at about a half inch thickness and then drizzled the blueberry sauce overtop. Thought it turned out pretty good!
Not much on the camera work, but hope this looks pretty enough for all you food pic fans out there.