Name: Slow-Cooked Pork Tenderloin
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 27 h 30 min
Yield: 8
Cuisine: US
Ingredients: 0.5 cup olive oil; 0.5 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; 0.25 cup dry sherry; 2 tablespoons cornstarch; 2 tablespoons water

Experience pork tenderloin elevated to its utmost potential! Our slow-cooked method, coupled with a vibrant balsamic marinade, transforms this cut into a melt-in-your-mouth masterpiece, complete with a luscious pan sauce.

DIRECTIONS

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01 Step

Recipe View In a food processor, combine olive oil, balsamic vinegar, garlic, brown sugar, thyme, dry mustard, and paprika. Blend until smooth. (5 minutes)

02 Step

Recipe View Transfer marinade to a resealable plastic bag. Add pork tenderloin, seal, and marinate in the refrigerator for at least 24 hours, or up to 48 for an even deeper flavor. (2 minutes)

03 Step

Recipe View Preheat oven to 250 degrees F (120 degrees C). (10 minutes)

04 Step

Recipe View Transfer the pork tenderloin and marinade to a Dutch oven. (2 minutes)

05 Step

Recipe View Bake in the preheated oven for 3 hours, or until the pork is incredibly tender. (180 minutes)

06 Step

Recipe View Remove the pork from the Dutch oven and place it on a plate. Tent loosely with foil to keep warm. (2 minutes)

07 Step

Recipe View Place the Dutch oven with the pan drippings over medium heat on the stovetop. (1 minute)

08 Step

Recipe View Pour in the dry sherry and bring to a simmer, scraping up any browned bits from the bottom of the pot. These 'fond' particles are packed with flavor! (5 minutes)

09 Step

Recipe View In a small bowl, whisk together cornstarch and water until smooth. Gradually add the slurry to the sauce in the Dutch oven, stirring constantly. (2 minutes)

10 Step

Recipe View Bring the sauce to a simmer and cook until thickened, about 15 minutes, stirring occasionally to prevent sticking. (15 minutes)

11 Step

Recipe View Slice the pork tenderloin and serve immediately, drizzled with the luscious balsamic sherry sauce. Garnish with fresh thyme sprigs, if desired.