Most tender, flavorful pork you will ever have! The slow cooking and overnight marinade is worth the time and the sauce is amazing!


Recipe Summary

15 mins
3 hrs 15 mins
1 day
1 day
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place olive oil, balsamic vinegar, garlic, brown sugar, thyme, dry mustard, and paprika into a food processor and blend. Pour marinade into a zip-top bag, add pork tenderloin, and marinate in the refrigerator for 24 hours.

  • Preheat the oven to 250 degrees F (120 degrees C). Transfer pork and marinade into a Dutch oven.

  • Bake in the preheated oven for 3 hours.

  • Remove pork from Dutch oven and set aside on a plate, reserving drippings in the pan.

  • Heat drippings in the Dutch oven over medium heat on the stovetop. Add sherry and deglaze the pan, making sure to scrape up any stuck-on pieces with a wooden spoon.

  • Mix cornstarch and water in a separate bowl until completely mixed; add to sauce in the pot. Bring to a simmer and cook until thickened, about 15 minutes. Slice pork tenderloin and serve with sauce on the side or poured on top.

Cook's Note:

You can substitute red wine for sherry, if desired.

Nutrition Facts

361 calories; protein 35.5g 71% DV; carbohydrates 11g 4% DV; fat 18.4g 28% DV; cholesterol 98.2mg 33% DV; sodium 127.7mg 5% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 4 stars
I have never heard of a 4lb pork tenderloin Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Made just as described and was delicious! The only change I would make next time is to season the tenderloin with some cracked salt and pepper before roasting (since I love salt). Read More
Rating: 4 stars
I have never heard of a 4lb pork tenderloin Read More
Rating: 5 stars
So good and tender! Read More
Rating: 5 stars
Delicious, but there was no pink at all in 3 hours. Next time, and there will be a next time, I'll roast only 2-1/2 Hrs and see if that's a little less well done. Also, I think by 4 lbs she meant for 2 tenderloins, not just one. Read More