Techniques and Recipes

Pork Tenderloin
with
Plum Chutney
Convection Roast Mode is ideal for lean proteins, like pork tenderloin, that do not
need to render. It means more delicious results in less time.
MAKES RACK POSITION COOK TIME
6 SERVINGS 4 30 MINUTES
INGREDIENTS
Chutney
– 4 red or black plums
– 1 tablespoon olive oil
– 1 large shallot,
sliced lengthwise
– ½ cup light brown
sugar, firmly packed
– ¼ cup sherry vinegar
or apple cider vinegar
– 1 tablespoon
chopped garlic
– 1 tablespoon
mustard seeds
– 2 teaspoons
grated peeled ginger
– ½ teaspoon freshly
ground black pepper
– 1 bay leaf
– Kosher salt
Tenderloin
– 2 tablespoons
minced fresh rosemary
– 4 teaspoons
herbes de Provence
– 4 teaspoons olive oil
– 2 pork tenderloins
(about 2 pounds)
– Kosher salt
– Freshly ground pepper
PREPARATION METHOD
Chutney
1. Peel plums, if desired. Halve and pit. Cut into ½-inch
wedges. 2. Heat oil in a medium saucepan over medium
heat. 3. Add shallot to pan, stirring occasionally, until
shallot begins to soften, about 2 minutes. 4. Add brown
sugar, vinegar, garlic, mustard seeds, ginger, pepper,
bay leaf, and ¼ cup water. Cook, stirring occasionally,
until mixture is fragrant, about 2 minutes. 5. Stir in
plums. Cover and simmer over medium heat, stirring
occasionally, for 8 minutes. 6. Uncover and cook, stirring
occasionally, until fruit is soft and juices have thickened,
20–25 minutes. 7. Season to taste with salt. Cool slightly.
Tenderloin
1. Combine rosemary, herbes de Provence, and oil in
a small bowl. Rub all over pork; season with salt and
pepper. Cover and chill, marinating for no more than
24 hours. 2. Preheat oven to 400°F Convection Roast
Mode with a rack set at position “4.” 3. Place marinated
tenderloins on a baking tray or roasting pan lined with
parchment paper. Insert the temperature probe into the
thickest part of the meat, ensuring the entire shaft of
the probe is covered. 4. Place the pan in oven and plug
the probe into the receptacle. Set the alert temperature
to 145°F. 5. Once tenderloins reach 145°F, transfer to a
cutting board and rest 10 minutes. 6. Thinly slice and
serve with plum chutney.
BEFORE YOU START
The chutney may be
prepared up to one
week ahead, and the
pork tenderloin can be
marinated and chilled
for up to one day.
26
27
MODES Convection Roast