How do you know when pork tenderloin is done cooking?

Pork tenderloin is safely cooked at an internal temperature of 145°F (63°C) measured at the thickest part. Use an instant-read thermometer to check for accuracy.

Can you make the aioli ahead of time?

Yes. Prepare the aioli up to 2 days in advance and store it in an airtight container in the refrigerator. Stir before using as a marinade or sauce.

What can you substitute for fresh basil and chives?

Use 1 tbsp fresh parsley and ½ tsp dried tarragon, or swap basil for fresh mint. Avoid dried basil and chives, as they lose potency.

Can you use green grapes instead of red?

Yes. Green grapes will work the same way, though they offer slightly less natural sweetness. The roasting time remains the same.

How should you store leftovers?

Keep sliced pork and roasted grapes in separate airtight containers in the refrigerator for up to 3 days. Reheat pork gently in a 325°F oven to avoid drying it out.

Aioli & Herb Pork Tenderloin with Roasted Grapes

Name: Aioli & Herb Pork Tenderloin with Roasted Grapes
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 3 h
Yield: 4 servings
Ingredients: ½ cup mayonnaise; 1 tbsp fresh chives, chopped, plus extra for garnish; 1 tbsp fresh basil, chopped, plus extra for garnish; 2 garlic cloves, peeled and minced; 2 tbsp whole grain mustard; 1 (1½ lbs) pork tenderloin; 2 bunches red, seedless grapes; ¼ cup sliced shallot; 2 tbsp balsamic vinegar; 1 tbsp brown sugar; ¼ tsp salt; ¼ tsp ground black pepper; 1½ lbs sweet potatoes, peeled and diced; 2 tsp olive or vegetable oil; 1 tbsp unsalted butter

CookOSBeta

Aioli & Herb Pork Tenderloin with Roasted Grapes | CookOS

Ingredients

½ cup mayonnaise
1 tbsp fresh chives, chopped, plus extra for garnish
1 tbsp fresh basil, chopped, plus extra for garnish
2 garlic cloves, peeled and minced
2 tbsp whole grain mustard
1 (1½ lbs) pork tenderloin
2 bunches red, seedless grapes
¼ cup sliced shallot
2 tbsp balsamic vinegar
1 tbsp brown sugar
¼ tsp salt
¼ tsp ground black pepper
1½ lbs sweet potatoes, peeled and diced
2 tsp olive or vegetable oil
1 tbsp unsalted butter

15 Ingredients

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Instructions

1
In a small bowl, whisk together mayonnaise, chives, basil, garlic, and mustard.
2
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.
3
Place grapes, shallots, and 1/4 cup water into a second Suvie pan, drizzle with balsamic and sprinkle with sugar, salt, and black pepper.
4
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
5
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
6
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.
7
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.
8
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.
9
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.