Slow-Cooked Pork Tenderloin Recipe

"Most tender, flavorful pork you will ever have! The slow cooking and overnight marinade is worth the time and the sauce is amazing!"

Ingredients

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Metric

1/2 cup olive oil

1/2 cup balsamic vinegar

3 cloves garlic, peeled

3 tablespoons brown sugar

2 tablespoons chopped fresh thyme

1 teaspoon dry mustard

1 teaspoon paprika

1 (4 pound) pork tenderloin

1/4 cup dry sherry

2 tablespoons cornstarch

2 tablespoons water

Prep 15 m

Cook 3 h 15 m

Ready In 1 d 3 h 30 m

Place olive oil, balsamic vinegar, garlic, brown sugar, thyme, dry mustard, and paprika into a food processor and blend. Pour marinade into a zip-top bag, add pork tenderloin, and marinate in the refrigerator for 24 hours.
Preheat the oven to 250 degrees F (120 degrees C). Transfer pork and marinade into a Dutch oven.
Bake in the preheated oven for 3 hours.
Remove pork from Dutch oven and set aside on a plate, reserving drippings in the pan.
Heat drippings in the Dutch oven over medium heat on the stovetop. Add sherry and deglaze the pan, making sure to scrape up any stuck-on pieces with a wooden spoon.
Mix cornstarch and water in a separate bowl until completely mixed; add to sauce in the pot. Bring to a simmer and cook until thickened, about 15 minutes. Slice pork tenderloin and serve with sauce on the side or poured on top.

Per Serving: 361 calories;18.4 g fat;11 g carbohydrates;35.5 g protein;98 mg cholesterol;128 mg sodium.Full nutrition
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