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Slow-Cooked Pork Tenderloin Recipe

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Slow-Cooked Pork Tenderloin Recipe

Directions

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Ingredients :

  • 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
  • Methods :

  • Step 1

    Place olive oil, balsamic vinegar, garlic, brown sugar, thyme, dry mustard, and paprika into a food processor and blend. Pour marinade into a zip-top bag, add pork tenderloin, and marinate in the refrigerator for 24 hours.

  • Step 2

    Preheat the oven to 250 degrees F (120 degrees C). Transfer pork and marinade into a Dutch oven.

  • Step 3

    Bake in the preheated oven for 3 hours.

  • Step 4

    Remove pork from Dutch oven and set aside on a plate, reserving drippings in the pan.

  • Step 5

    Heat drippings in the Dutch oven over medium heat on the stovetop. Add sherry and deglaze the pan, making sure to scrape up any stuck-on pieces with a wooden spoon.

  • Step 6

    Mix cornstarch and water in a separate bowl until completely mixed; 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.

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