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Slow-Cooked Pork Tenderloin

3

0 min

Slow-Cooked Pork Tenderloin

Slow-Cooked Pork Tenderloin Photo 1

Category

Pork Recipes

Time

0 min

Serving

8 persons

Calories

361

Rating

3.00★ (18)

Cuisine

Author: Victoria Buriak
This slow roast pork loin is the most tender, flavorful pork you will ever have. The slow cooking and overnight marinade are worth the time, and the sauce is amazing!

Ingredients

  • olive oil: 0.5 cup
  • balsamic vinegar: 0.5 cup
  • garlic: 3 clove (peeled)
  • brown sugar: 3 Tbsp
  • fresh thyme: 2 Tbsp (chopped)
  • dry mustard: 1 tsp
  • paprika: 1 tsp
  • pork tenderloin: 1 piece (4 pound)
  • dry sherry: 0.25 cup
  • cornstarch: 2 Tbsp
  • water: 2 Tbsp

Metric Conversion

Stages of cooking

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  1. 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.
    Slow-Cooked Pork Tenderloin Photo 2
  2. Preheat the oven to 250 degrees F (120 degrees C).
    Slow-Cooked Pork Tenderloin Photo 3
  3. Transfer pork with marinade to a Dutch oven.
    Slow-Cooked Pork Tenderloin Photo 4
  4. Bake in the preheated oven for 3 hours.
    Slow-Cooked Pork Tenderloin Photo 5
  5. Transfer pork from the Dutch oven to a plate, reserving drippings in the pan. Cover pork to keep warm and set aside.
    Slow-Cooked Pork Tenderloin Photo 6
  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.
    Slow-Cooked Pork Tenderloin Photo 7
  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.
    Slow-Cooked Pork Tenderloin Photo 8
  8. Slice pork tenderloin and serve with sauce on the side or poured on top.
    Slow-Cooked Pork Tenderloin Photo 9

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