Slow-Cooked Pork Tenderloin
Description
This slow roast pork loin with pan gravy recipe uses an overnight marinade and a slow roast in a low oven to make juicy, flavorful pork tenderloin.
Ingredients
•
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
1
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.
2
Preheat the oven to 250 degrees F (120 degrees C).
3
Transfer pork with marinade to a Dutch oven.
4
Bake in the preheated oven for 3 hours.
5
Transfer pork from the Dutch oven to a plate, reserving drippings in the pan. Cover pork to keep warm and set aside.
6
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.
7
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.
8
Slice pork tenderloin and serve with sauce on the side or poured on top.