Pork tenderloin is an ideal cut of meat for those occasions when you need to get dinner on the table quick. However, the lean tender cuts of pork are the trickiest to cook because they are so easy to dry out. How to keep it juicy and flavorful? Well, cooking it in Convection of course.

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.

INGREDIENTS

1 1lb pork tenderloin

1 tsp kosher salt

½ tsp dried oregano

½ tsp ancho chili powder

1 tbsp vegetable or olive oil

PREPARATION

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.