Low-and-Slow Pork Tenderloin Roast

Name: Low-and-Slow Pork Tenderloin Roast
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.5 cup Balsamic Vinegar; 3 tbsp Brown Sugar; 0.25 cup Cooking Sherry; 2 tbsp Cornstarch; 1 tsp Dry Mustard; 2 tbsp Fresh Thyme; 0.5 cup Olive Oil; 1 tsp Paprika; 3 cloves Peeled Garlic; 1 lb Pork Tenderloin; 2 tbsp Water

Dinner 🍽️Lunch 🥪 American Low-Carb Low-Sodium Gluten-Free Carnivore 🥩Comfort-Food

Low-and-Slow Pork Tenderloin Roast features a gently roasted loin marinated with balsamic, garlic, thyme, and brown sugar for a tender, juicy interior and a caramelized crust. A glossy sherry pan sauce, thickened lightly with cornstarch, adds sweet-tangy depth that complements the pork. Serve for a relaxed weekend dinner or a special family meal where rich flavor and tenderness shine.

Prep15 mins
Cook3 hrs 15 mins
Serves8
DifficultyMedium

1

Put olive oil, balsamic vinegar, garlic, brown sugar, thyme, dry mustard, and paprika in a food processor; process until blended. Pour the marinade into a resealable plastic bag. Add the pork tenderloin to the bag, seal it, and marinate in the refrigerator for 24 hours.
2

Preheat the oven to 250 degrees F (120 degrees C).
3

Move the pork with the marinade into a Dutch oven.
4

Bake in the preheated oven for 3 hours.
5

Lift the pork from the Dutch oven to a plate, keeping the drippings in the pot. Cover the pork to keep it warm and set it aside.
6

Heat the drippings in the Dutch oven over medium heat on the stovetop. Add the sherry and bring it to a boil, scraping the browned bits from the bottom of the pot with a wooden spoon.
7

Mix cornstarch and water in a small bowl; pour into the sauce in the pot. Bring to a simmer and cook until thickened, about 15 minutes.
8

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