1/3 cup light soy sauce
1/4 cup sesame oil
2 T Worcestershire sauce
1/8 cup packed light brown sugar
3 green onions, chopped
4 cloves garlic, minced
1 1/2 T Asian Chile sauce
1 1/2 t pepper
1 2lb trimmed pork tenderloin

In a medium bowl combine soy sauce through pepper, whisk well. Place the tenderloin in a shallow dish, pour the sauce over the meat, and turn the tenderloin several times to coat it. Cover the dish, and refrigerate at least 8 hours. Preheat convection to 425 degrees, transfer the tenderloin to a foil lined low-sided pan. Roast 25 to 30 minutes, let stand 5 to 10 minutes before slicing. I think the would also be successful in the Trivection Speedcook and the Advantium.