Pork tenderloin seared in olive oil. Sauce is dry red wine, Maya Kaimal red chile sauce with tamarind, salt, pepper, raspberries, blackberries, turkey stock, berry jam, and corn starch to thicken.   Sometimes I also add pineapple bits.   And since we now have actual tamarind paste, sometimes a bit more of that in addition.  

Salad dressing is Orange blossom vinegar, neutral oil, Dijon mustard, and pomegranate syrup.   Alternate dressing uses white balsamic instead of the orange blossom vinegar.