Wine and Dijon Marinated Pork Loin

Wine and Dijon Marinated Pork Loin
  • 3 pounds pork tenderloin
  • 3 cloves garlic, minced
  • 1 red onion, minced
  • 1/4 cup finely chopped fresh parsley
  • 3 tablespoons Dijon mustard
  • 1/3 cup white wine
  • 1/4 cup plain yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 1/2 cubes chicken bouillon, crushed
  • 3 tablespoons fresh lemon juice


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the pork tenderloin in a deep baking dish. Mix together the garlic, onion, parsley, mustard, wine, yogurt, olive oil, salt, pepper, red pepper flakes, oregano, basil, thyme, bouillon, and lemon juice in a bowl; pour over the pork. Cover the entire dish with aluminum foil.
  3. Bake in the preheated oven until internal temperature has reached 145 degrees F (63 degrees C), about 1 hour 30 minutes.
  4. Remove the tenderloin from the dish and cover with aluminum foil on a cutting board. Allow to rest for 20 minutes before slicing. Reserve the sauce from the dish and serve on the side.

04/16/2018
Wine and Dijon Marinated Pork Loin, recipe PT15M PT1H 5 455 calories

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