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
Instructions
- Place olive oil
- balsamic vinegar
- garlic
- brown sugar
- thyme
- dry mustard
- and paprika into a food processor; blend until combined. Pour marinade into a resealable plastic bag. Add pork tenderloin to the bag
- seal
- and marinate in the refrigerator for 24 hours.
- Preheat the oven to 250 degrees F (120 degrees C).
- Transfer pork with marinade to a Dutch oven.
- Bake in the preheated oven for 3 hours.
- Transfer pork from the Dutch oven to a plate
- reserving drippings in the pan. Cover pork to keep warm and set aside.
- Heat drippings in the Dutch oven over medium heat on the stovetop. Pour in sherry and bring to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon.
- Stir together cornstarch and water in a small bowl; 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.
Prep Time: 15 mins
Cook Time: 3 hrs 15 mins
Total Time: 1 day
Servings: 8