Slow-Cooked Pork Tenderloin

1 . Stage

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 . Stage

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

3 . Stage

Transfer pork with marinade to a Dutch oven.

4 . Stage

Bake in the preheated oven for 3 hours.

5 . Stage

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

6 . Stage

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 . Stage

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 . Stage

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