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.

A heavily figured brass and enamel plate with delicately scalloped edges holds fresh whole cloves, cardamom pods, a cinnamon stock, 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.

A small dinner plate holds several sauced slices of pork tenderloin, with a highly textured sprinkle of roasted spices on top, a rice and red quinoa blend, and Swiss chard

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