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Tender Slow-Cooked Pork Loin

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PREP TIME
15 min
COOKING TIME
195 min
TOTAL TIME
1650 min
SERVINGS
8 servings
Dinner
Tender Slow-Cooked Pork Loin
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
Instructions
1
Combine olive oil, balsamic vinegar, minced garlic, brown sugar, dried thyme, dry mustard powder, and paprika in a food processor; blend until the mixture is well incorporated.
2
Place marinade into a resealable container and add pork tenderloin; seal the bag and refrigerate for 24 hours.
3
Preheat your oven to 250 degrees Fahrenheit (that's 120 degrees Celsius for those using metric measurements).
4
Transfer the pork tenderloin with its marinade to a Dutch oven and bake in the preheated oven for 3 hours.
5
Remove the pork tenderloin from the Dutch oven and place it on a plate, reserving the juices left in the pot. Cover the pork to keep it warm and set it aside.
6
Heat the reserved juices from the Dutch oven over medium heat on your stovetop. Add a small amount of sherry and bring the mixture to a boil, stirring constantly as you scrape the browned bits from the bottom of the pot with a wooden spoon.
7
Mix together cornstarch and water in a small bowl; add it to the sauce in the pot. Bring the mixture to a simmer and cook until it thickens, about 15 minutes.
8
Slice the pork tenderloin into thin pieces and serve with the sauce on the side or drizzled over the top.