Ingredients

• 0.5 cups olive oil
• 0.5 cups 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
• 0.25 cups dry sherry
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

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

Nutrition per serving