Slow-Cooked Pork Tenderloin
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Description
Most tender, flavorful pork you will ever have! The slow cooking and overnight marinade is worth the time and the sauce is amazing!
Ingredients
- ½ cup olive oil
- ½ 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
- ¼ cup dry sherry
- 2 tablespoons cornstarch
- 2 tablespoons water
Directions
- 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.
Nutrition Facts
serving: 8 servings
calories: 360.6 kcal
carbohydrates: 11 g
protein: 35.5 g
saturated fat: 3.5 g
cholesterol: 98.2 mg
sodium: 127.7 mg
fiber: 0.3 g
sugar: 7.2 g
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