Prep Time: 15 minutes
Cook Time: 3 hours 15 minutes
Additional Time: 1 day
Total Time: 1 day 3 hours 30 minutes
½ cup olive oil
½ cup balsamic vinegar Three cloves garlic peeled
3 tbsp. brown sugar
2 tbsp. chopped fresh thyme
1 tsp. dry mustard
1 tsp. paprika
1 (4 lb) pork tenderloin
¼ cup dry sherry
2 tbsp. cornstarch
2 tbsp. water
Blend the ingredients in a food processor: olive oil, balsamic vinegar, garlic, brown sugar, thyme, dry mustard, and paprika. Put the marinade in a zip-top plastic bag.
Pork tenderloin should be added to the bag, sealed, and marinated for 24 hours in the fridge. Set the oven’s temperature to 250 °F (120 °C).
Put the marinated meat in a Dutch oven. For three hours, bake in the preheated oven. While saving the pan drippings, remove the pork from the Dutch oven and place it on a platter. Set aside and cover the pork to keep it warm.
Drippings in the Dutch oven are heated on the stovetop at medium heat. Sherry should be added; the mixture should boil while a wooden spoon scrapes the browned food from the pot’s bottom.
Cornstarch and water should be combined in a small basin before adding to the sauce.
Cook for about 15 minutes, or until thickened, after bringing to a simmer. Pork tenderloin should be sliced and served with sauce either on the side or on top.