Rating: 4.23 stars
13 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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 test

prep:
15 mins
cook:
3 hrs 15 mins
additional:
1 day
total:
1 day
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

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.

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  • 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; carbohydrates 11g; fat 18.4g; cholesterol 98.2mg; sodium 127.7mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 4 stars
02/22/2020
I have never heard of a 4lb pork tenderloin Read More
(10)
13 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/21/2020
I have never heard of a 4lb pork tenderloin Read More
(10)
Rating: 5 stars
08/30/2019
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
(8)
Rating: 5 stars
10/31/2019
So good and tender! Read More
(2)
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Rating: 5 stars
01/15/2021
I definitely recommend this recipe. The only hard part was to wait for 24 hours to marinade. There was also a lot of grease so I would suggest parting it out before making the sauce at the end. Read More
Rating: 2 stars
03/17/2021
If a pork loin was used there would be no sauce to serve with the meal. The amount of cornstarch was excessive. Will not make this again Read More
Rating: 5 stars
02/28/2021
Delicious recipe. I used a 4lb. Pork loin roast & because I was concerned about the roast being dry I injected it with some of the marinade that I thinned out. Reduced the cooking time to 2 1/2 hrs. Turned out deliciously, family loved it, can’t ask for a better recommendation, will be making it again. Read More
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Rating: 5 stars
02/25/2020
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
Rating: 5 stars
02/11/2021
As another person posted, I'd never heard of a 4 lb. pork tenderloin either, so I used a 4 lb. pork loin roast, which I suspect was the author's intent. I quickly seared mine in a little oil first to give it a nice browned appearance, and didn't cook it as long as directed - we like our pork with a little pink remaining, but it was a delicious recipe. Read More
Rating: 3 stars
02/11/2021
Sounds delicious but if it is 4 lbs it is a pork loin not a tenderloin, big difference. Read More