Slow-Cooked Pork Tenderloin

This slow roast pork loin is the most tender, flavorful pork you will ever have. The slow cooking and overnight marinade are worth the time, and the sauce is amazing!


Recipes · Meat and Poultry · Pork · Pork Tenderloin Recipes


Prep Time: 15 mins
Cook Time: 3 hrs 15 mins
Total Time: 1 day 3 hrs 30 mins
Additional Time: 1 day
Servings: 8

Ingredients

Ingredients List

  • 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


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.

Tips

You can substitute red wine for sherry if desired.


Nutrition Facts (per serving)

Nutrition Facts
361 Calories
18g Fat
11g Carbs
36g Protein


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