Ingredients
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½ cup olive oil
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½ cup balsamic vinegar
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3 cloves garlic, peeled
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3 tablespoons brown sugar
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2 tablespoons chopped fresh thyme
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1 teaspoon dry mustard
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1 teaspoon paprika
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1 (4 pound) pork tenderloin
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¼ cup dry sherry
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2 tablespoons cornstarch
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2 tablespoons water
Directions
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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.
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Preheat the oven to 250 degrees F (120 degrees C).
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Transfer pork with marinade to a Dutch oven.
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Bake in the preheated oven for 3 hours.
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Transfer pork from the Dutch oven to a plate, reserving drippings in the pan. Cover pork to keep warm and set aside.
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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.
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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.
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Slice pork tenderloin and serve with sauce on the side or poured on top.
