Ingredients
8
8 servings
- •0.5 cup olive oil
- •0.5 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
- •0.25 cup dry sherry
- •2 tablespoons cornstarch
- •2 tablespoons water
Instructions
- 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.
- Preheat the oven to 250 degrees F (120 degrees C).
- Transfer pork with marinade to a Dutch oven.
- Bake in the preheated oven for 3 hours.
- Transfer pork from the Dutch oven to a plate, reserving drippings in the pan. Cover pork to keep warm and set aside.
- 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.
- 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.
- Slice pork tenderloin and serve with sauce on the side or poured on top.
Nutritional Facts
Per 8 servings
- Calories: 361
- Carbohydrate: 11g
- Fat: 18g
- Fiber: 0g
- Protein: 36g
- Sugar: 7g
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