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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.

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.



Cook Time: 30 Minutes

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

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


Based on 11 ratings

Preparation Method


  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.


  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.

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