Aioli & Herb Pork Tenderloin with Roasted Grapes

This recipe is packed with bold and bright flavors. Fresh basil and chives harmoniously round out the garlicky aioli, with just a hint of heat provided by the whole grain mustard. The aioli plays two creative roles in this recipe: first, as a marinade for the pork tenderloin and, second, as a tasty dipping sauce. To minimize meal prep, you can prepare the aioli a day or two in advance. The grapes add a sweet-tart element to this recipe, creating a delicious combination when paired with the pork and sweet potatoes. Keeping the grapes on the vine maintains better airflow, cooking the grapes more evenly, and it makes the stems easier to remove from the soft grapes.

Aioli & Herb Pork Tenderloin with Roasted Grapes

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 2 hours and 45 minutes
  • Print


  • 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


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.


CategoriesDinner Pork
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