Slow-Cooked Pork Tenderloin

Step 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.

Step 2
Preheat the oven to 250 degrees F (120 degrees C).

Step 3
Transfer pork with marinade to a Dutch oven.

Step 4
Bake in the preheated oven for 3 hours.

Step 5
Transfer pork from the Dutch oven to a plate, reserving drippings in the pan. Cover pork to keep warm and set aside.

Step 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.

Step 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.

Step 8
Slice pork tenderloin and serve with sauce on the side or poured on top.