@Kim Shook, I'd generally go with convection for most anything that's breaded.
I cooked perhaps the best pork tenderloin I've ever cooked in my life tonight. Marinated it about six hours in bulgogi marinade, let the marinade reduce while I popped the tenderloin in the CSO, on the rack over a foil-lined pan, for 25 minutes. Took it out, glazed with reduced marinade, flipped it over and glazed that side, and gave it another 10. Rested it for 10.
Tenderloin was the most moist and best texture of any I've ever cooked. Marinade was just a tad too sweet.
@Smithy, yes, Convection w/o steam, although I think there's still some steam involved.
