One thing that caught my eye was bluebarb jam, a combination of blueberry and rhubarb that not only had a cool name, but tasted delicious. When I first saw the word bluebarb I couldn’t help but think of a cruel nickname teenagers might give to a classmate named Barbara who happens to suffer from bouts of depression. Once I tasted a sample I knew I had to buy a jar and turn it into a special creation.
For this recipe, I use bluebarb jam as the star of a sauce and combine it with balsamic vinegar, thyme and garlic. It’s then drizzled over grilled pork tenderloin. The sauce ads a sweet and sour element to the succulent meat. (If bluebarb jam isn’t available, blueberry can be substituted for an equally yummy sauce.)
BEHIND THIS BITE
I picked up this jam at Salomon Farm's spring farmers market from McThreads for You, a vendor with a number of custom jams and spreads on display.
I really purchased it for the name alone.
I was sure that it would be tasty but as soon as I saw “Bluebarb” I had to get a jar. I knew I could find something silly to write with a name like that. As I predicted, it was delicious and made for a great sauce on the loin.
What I didn’t know at the time of devouring the tenderloin and yummy sauce was that my body has trouble digesting tiny little blue berry seeds. I had heard of people having trouble with strawberry and raspberry seeds, but never blue berry. I made the sauce on Thursday afternoon, by Saturday evening I was on my way to RediMed with what felt like a golf ball with sharp edges embedded in my left side. After getting checked out it was determined to be diverticulitis.
I was given medication, instructions to take it easy and basically go on a diet similar to what you feed a baby until it went away. If it got any worse I was to go immediately to the emergency room. Luckily, the pills, rest and diet worked and I was back to normal by the next Friday.
So, if you have trouble with seeds, stay away from blue berries! If you’re not, try this recipe. It’s awesome and I would love to eat it again - if I could!
Eat well, cook often ...
1 Tbs Butter
1 tsp Garlic, minced
1/2 C Bluebarb jam
(blueberry for substitute)
2 tsp Fresh thyme
1 Tbs Balsamic vinegar
3/4 lb Pork tenderloin
Melt butter in a small sauce pan over medium heat. Add garlic, sauté 1 to 2 minutes. Stir in bluebarb jam, balsamic vinegar and thyme. Bring to a simmer. Season to taste.
Season chops with salt and pepper. Grill over medium high for 4 to 6 minutes per side or until cooked through. Remove from grill and let rest at least 5 minutes.
Place chops on plate and drizzle with sauce, then serve.