Aioli & Herb Pork Tenderloin with Roasted Grapes

In a small bowl, whisk together mayonnaise, chives, basil, garlic, and mustard.

Pat pork tenderloin dry with paper towels and cut in half. Spread half the aioli over the tenderloin to completely cover (refrigerate remaining aioli). Vacuum seal tenderloin and place sealed pork in a Suvie pan. Cover pork with water and place pan in the bottom zone of Suvie.

Place grapes, shallots, and 1/4 cup water into a second Suvie pan, drizzle with balsamic and sprinkle with sugar, salt, and black pepper.

Place grapes in the top zone of Suvie. Input settings, and cook now or schedule. Suvie Cook Settings - Bottom Zone: Sous Vide at 135°F for 2 hours, Top Zone: Steam for 20 minutes

Place sweet potatoes in the starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hotplate. Input settings and cook now or schedule. Suvie Starch Cooker Settings - Potatoes, Cut, 50 minutes

After the cook, remove all the pans from your Suvie. Remove pork tenderloin from vacuum-sealed bag, and pat pork dry with paper towels. Heat oil in a large skillet over medium-high heat until shimmering. Add the tenderloin and sear on all sides until browned, about 30 seconds per side. Remove pork from skillet and set aside to rest, about 5 minutes, before slicing in 1-inch thick medallions.

While the pork sears, remove and discard grape stems and toss grapes in the pan sauce. Return pan to your Suvie and broil for 15 minutes or until grapes have caramelized slightly, stirring halfway through.

Transfer sweet potatoes and butter to a large bowl. Using a potato masher or fork, mash until smooth. Season to taste with salt and pepper.

To serve, divide sweet potato mash, grapes, and sliced pork tenderloin between 4 plates. Sprinkle each serving with herbs to garnish and serve reserved aioli on the side.