We are finally done with chicken for the week and ready to try something new. I found this recipe on  NYTimes Cooking. The pork is cooked sous vide in its sauce and then charred a bit on the grill. The sauce is cooked a little to thicken it while the pork is grilling and poured back over the pork. I also made some rice and a celery/fennel slaw. I really enjoyed the peanut sauce and the sweet sour slaw.

Sous vide pork tenderloin with ginger peanut sauce and a celery fennel slaw