Slow-Cooked Pork Tenderloin

This slow roast pork loin with pan gravy recipe uses an overnight marinade and a slow roast in a low oven to make juicy, flavorful pork tenderloin.

• Preparation Time: 15 mins
• Cooking Time: 3 hr 15 mins
• Total Time: 3 hr 30 mins
• Calories: 361 Calories

Ingredients

• 2 tablespoons water
• 2 tablespoons cornstarch
• 3 tablespoons brown sugar
• 1 teaspoon paprika
• 2 tablespoons chopped fresh thyme
• 1 teaspoon dry mustard
• 3 cloves garlic, peeled
• 1 (4 pound) pork tenderloin
• 0.5 cup olive oil
• 0.5 cup balsamic vinegar
• 0.25 cup dry sherry

Recipe Instructions

Step 1

Preheat the oven to 250 degrees F (120 degrees C).

Step 2

Bake in the preheated oven for 3 hours.

Step 3

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.

Step 4

Transfer pork with marinade to a Dutch oven.

Step 5

Transfer pork from the Dutch oven to a plate, reserving drippings in the pan. Cover pork to keep warm and set aside.

Step 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.

Step 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.

Step 8

Slice pork tenderloin and serve with sauce on the side or poured on top.