Teri’s Marinated Pork Tenderloin with Tomato Aioli

1 pork tenderloin
1/2 bottle of Dr Pete’s Burgundy Marinade
Tomato aioli
Equal parts of tomato chutney & mayonnaise (I prefer Duke’s).

Put tenderloin in a freezer gallon ziplock bag with 1/2 bottle of marinade. Try to press out as much air as you can & then seal the bag. I flip the bag a couple of times during the amount of time you marinate. Marinate overnight.

Make the aioli. I use 1/2 cup of the chutney & 1/2 cup of mayonnaise per pork tenderloin. Refrigerate overnight & stir again before serving.

Using a sous vide cooker, cook at 137 degrees for 2 hours. Once it’s cooked, using a cast iron skillet over medium-high heat, saute for about a minute or two on each side.

Slice the tenderloin & serve with the aioli.

I prefer to put a small bowl with each serving of pork; this way any juices of the meat won’t dilute the aioli. -Credit to Teri Hamilton