Pork Tenderloin with Spiced Fig Balsamic Butter Sauce
One of our most downloaded recipes in 2023 was Donald's Balsamic Butter Chicken, so we've adapted it for cold weather months by using Melanzana Fig Balsamic Vinegar instead to Traditional Balsamic Vinegar, and substituting pork for chicken.
In a brilliant turn, Donald also thought to marinate the pork tenderloin with a dry rub of homemade garam masala, a traditional Indian spice blend, which brought forward all of the Christmas spice sensations we've come to love. This photo shows (L to R) whole cloves, cardamom pods, a stick of cinnamon, coriander, cumin, and tellicherry black peppercorns.
The potent melanzana fig flavor of our balsamic vinegar melds wonderfully with the pork, butter, and spices. I am not ashamed to confess stood at the sink and licked every utensil of its glossy dark sauce before placing it in the sink as Donald prepared, then plated the tenderloin. He served it after our photo session with a mix of freshly harvested California white rice with red quinoa (75/25) and some steamed red chard.
Pork Tenderloin with Spiced Fig Balsamic Butter Sauce
The Day Before Service - Preparing the Pork Tenderloin
Carefully trim silver skin from the tenderloin, or make sure to have your butcher do so for you
Sprinkle salt and sugar evenly over the entire tenderloin making sure to use all sugar and lightly applying salt evenly on all sides of the meat.
Once the sugar and salt is on the pork, cover evenly with the garam masala mixture. We do this as a separate step because although some of the heavier spices may fall off, we want the sugar and salt largely intact.
Refrigerate for 12 to 24 hours. We recommend you do so uncovered to allow the meat to not accumulate moisture. The drier meat will brown better.
The Day of Service
Preheat oven to 400ºF
Add the EVOO to an oven proof roasting or sauté pan and heat on the stovetop on medium high until the oil shimmers
Add the pork and sear on all sides until a nice golden brown. Do not move the pork until it forms a crust to prevent from tearing the outside. Be careful to not burn the pan as the sauce will be made in this same vessel. Adjust the heat as necessary.
Once the meat is evenly browned place the pan with the meat in the preheated oven to roast for about 15 minutes or until a meat thermometer reads 145ºF when tested at the thickest point of the loin.
Move the meat from the roasting pan onto a platter and keep warm. Allow the meat to rest for 10 minutes before slicing.
While the meat is resting, move the roasting pan back to the stovetop on medium heat and add the Melanzana Fig Balsamic Vinegar, scraping all of the meat drippings into the vinegar. Lower the heat to very low and add the cold butter. Whisk into the sauce until it completely melts. Strain sauce from the cooking vessel into a smaller saucepan and keep warm, but be careful to not let it get hot or the butter will separate.
Slice the tenderloin and pour on the sauce.
Recipe Note
Garam masala sometimes available in shops, however, it's easy to make your own. We enjoy it on potatoes and many other foods at home. Here's the recipe we use:
Ingredients
3 inch cinnamon stick
¼ cup whole green cardamon pods
1 Tbsp whole cloves
1 Tbs whole cumin seeds
1 ½ tsp coriander seeds
1 Tbs Tellicherry black peppercorns
Preheat oven to 200ºF
Place all spices in a pan and heat in the over at 200F for 15 minutes
Cool and crush the cardamom pods and remove the husks from the seeds. Discard the husks.
In a small spice grinder grind all together until you have a fine powder
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