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Chipotle Pork Tenderloin with Roasted Grapes

Convection Roast or Convection Bake

Rib Roast-6.jpg


3 - tablespoons olive oil

3 - tablespoons soy sauce

2 - 4 tablespoons canned chipotles in Adobo sauce, chopped

5 - cloves garlic, minced

1 - teaspoon ground cumin

3 - tablespoons, chopped fresh cilantro leaves

2 - pork tenderloins 1 ¼ - 1 1/2 lbs each

Red or Purple grapes cut into clusters


Combine first 6 ingredients in a glass dish, add the pork tenderloins and marinate for 2 hours or overnight.

Preheat oven to Convection Roast or Convection Bake 350 degrees.

Remove tenderloins from marinade and sprinkle with some freshly cracked pepper.

Place on a rack in a shallow baking pan and arrange grapes around the edge.

Roast for 20 minutes or until the internal temperature of the meat reaches 140 degrees.

Allow the meat to rest for 10 minutes before slicing.

Meanwhile, pour the marinade into a small saucepan and bring to a boil, simmer for 5 - 10 minutes until reduced by half.

Arrange the meat on a platter with the roasted grapes and drizzle with the reduced sauce.

Serves 8



Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.


Larissa Taboryski

PDF Recipe



1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 

Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.

Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.

Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  

In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.

In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.

On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 

Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.

Recipe from “Wine Country Table ” author Janet Fletcher

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