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Slow-Cooked Pork Tenderloin

Slow-Cooked Pork Tenderloin

Cost $20, save $15

Source: Recommended by CookPal

  • 195 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Marinade

    • 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

  • Sauce

    • 1/4 cup dry sherry
    • 2 tablespoons cornstarch
    • 💧 2 tablespoons water

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

361

Calories

  • 36
    Protein
  • 11
    Carbs
  • 18
    Fats

💡 Marinate the pork overnight for maximum flavor.Serve with roasted vegetables or mashed potatoes for a complete meal.The sauce can be prepared ahead and reheated to save time during serving.