The tenderloin was seasoned with salt, pepper, garlic powder, cooked Sous-vide for 2hrs at 134.5.
The baked beans were just from a can, it was a busy day.
The salad (there was more in a bowl, but I plated some for you to see) is my lazy caprese. Fresh ciliegine mozzarella, sliced cherry tomatoes, fresh basil, salt, olive oil just all tossed together.
The chili-mango topping is delicious. Not sure what to call it though, my original plan was to make a sauce, but I wound up making I guess you could call it a chutney.
