Slow-Cooked Pork Tenderloin

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.