Slow-Cooked Pork Tenderloin recipe
All Recipes Meat and Poultry Recipes Pork Pork Tenderloin Recipes
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
Nutrition Info
- 360.6 caloriescarbohydrate: 11 gcholesterol: 98.2 mgfat: 18.4 gfiber: 0.3 gprotein: 35.5 gsaturatedFat: 3.5 gservingSize: -sodium: 127.7 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Slow-Cooked Pork Tenderloin
Directions
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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.
Preheat the oven to 250 degrees F (120 degrees C). Transfer pork and marinade into a Dutch oven.
Bake in the preheated oven for 3 hours.
Remove pork from Dutch oven and set aside on a plate, reserving drippings in the pan.
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.
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.