Crockpot Balsamic Brown Sugar Glazed Pork Tenderloin with Garden Salad **In this recipe I used Coconut Palm Sugar. It has the same amount of calories and carbs as cane sugar. However, coconut sugar is 70 to 79 percent sucrose and only three percent to nine percent each of fructose and glucose. This is an advantage, because you want to keep your consumption of fructose as low as possible, and cane sugar is 50 percent fructose. Coconut sugar is caramel colored with a taste that is similar to that of brown sugar and can be substituted for cane sugar in most recipes.
When I use up this bag, I’ll probably switch to Truvia Brown Sugar Blend to cut some additional carbs.