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Spice Rubbed Pork Tenderloin

I have found that marinating the pork with a dry or wet rub adds flavor to the meat, while a quick sear in a skillet to brown the meat gives it great appeal. The perfect texture comes from finishing the cooking in Convection at a low temperature. Don’t be alarmed at the rosy shade of the meat when slicing it, this is proof that the meat did not dry out in cooking. If the rosy hue bothers a guest, cover the sliced pork with some foil and place it in the oven for a few minutes. The color will change immediately, but the texture will still be very good.

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1 1lb pork tenderloin

1 tsp kosher salt

½ tsp dried oregano

½ tsp ancho chili powder

1 tbsp vegetable or olive oil


Combine the seasoning with the oil and rub it into the pork tenderloin, before cooking. Even a 1-hour marinade improves the flavor but overnight is best.

Heat the oven in the Convection or Convection Bake mode 300 or 325 degrees.

Heat an oven-proof  12” skillet over moderate heat. When the pan is hot, increase the heat and lay the pork into the pan and sear it on all sides. Slide the skillet into the oven and cook for 12 - 15 minutes depending on the size.

Remove the pan from the oven and rest the meat on a cutting board for 8 - 10 minutes before slicing.



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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