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


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  • 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
  • Directions

  • Prep
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    1. 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.
    2. Preheat the oven to 250 degrees F (120 degrees C). Transfer pork and marinade into a Dutch oven.
    3. Bake in the preheated oven for 3 hours.
    4. Remove pork from Dutch oven and set aside on a plate, reserving drippings in the pan.
    5. 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.
    6. 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.


    • Cook’s Note:
    • You can substitute red wine for sherry, if desired.

    Nutrition Facts

    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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