Harissa-Peach Pork Tenderloin
Harissa-Peach Pork Tenderloin Posted on Jun 06, 2017

  • 2 lb Pork Tenderloin
  • 1/4 cup Harissa Olive Oil
  • 1/4 cup Peach White Balsamic 
  • 1 TBSP Dried Rosemary
  • 1 TBSP Dried Basil
  • 1 TBSP Garlic Powder   
  • 1 TBSP Oregano

Add oil, balsamic, and spices to a 1 gal. Ziploc bag. Agitate and mix well.Add Pork tenderloin to bag and shake to coat.Marinate overnight in refrigerator. Remove from refrigerator 1 hour before cooking.Shake to coat with any remaining marinate.Preheat oven to 350 degrees. Pour any marinate over tenderloin.Cook for 45-60 minutes until internal temperature is 160 degrees.Let rest for ten minutes, slice, and serve.

For heat variation use Baklouti...

Blackberry Buckle
Blackberry Buckle Posted on May 01, 2017

This is a very simple and versatile dessert. You can substitute almost any berry and balsamic for the blackberries and cut back on the ginger if you don't like a bit of ginger tang! It is not overly sweet but add 1/4 cup of sugar to batter if you prefer it more sweet.


  • 2 cups fresh blackberries
  • 2 TBSP Blackberry Ginger Dark Balsamic
  • 1/4 cup mild EVOO
  • 1 egg
  • 2 cups all-purpose flour
  • 2 TSP baking powder
  • 1 TSP baking soda
  • 1 cup milk
Streusel Topping
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar>
  • 1 TSP...

Thai Ginger Chicken Stir Fry
Thai Ginger Chicken Stir Fry Posted on Apr 04, 2017

With just the right amount of sesame and ginger flavor you'll love this stir fry.

  • 3 TBSP Honey Ginger White Balsamic
  • 3 TBSP Sesame Oil
  • 12 ounces boneless, skinless chicken breast
  • 2 cloves Garlic
  • 1/4 cup Scallions
  • 1 Red Bell Pepper
  • 1 Cup White Onion
  • 1 Pablano Pepper

Cut chicken into bite size pieces. Mince the Garlic, Thinly Slice Onions and Red Pepper, dice Pablano Pepper and Scallions. Heat Wok or Skillet and add Sesame Oil. Distribute oil evenly. Add Chicken and sear for about 1 to 2  minutes undisturbed. Add Pablano Pepper and Garlic and cook for...

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