Wine and Dijon Marinated Pork Loin

SUBMITTED BY: Jamie M PHOTO BY: Jamie M

"I created this recipe through a series of trial and error. As they say, practice makes perfect. You can make the marinade and cook the loin immediately or you can let the pork soak overnight. Either way, I promise this will be the best pork tenderloin you've ever had. It may seem like a lot of ingredients, but it is a very simple recipe and well worth the effort."

PREP TIME	25 Min
COOK TIME	1 Hr 30 Min
READY IN	1 Hr 55 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

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INGREDIENTS

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

READ REVIEWS (22)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
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.
Bake in the preheated oven until internal temperature has reached 160 degrees F (70 degrees C), about 1 hour 30 minutes.
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.

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REVIEWS

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Reviewed on Jan. 20, 2008 by LAURARICE

We really enjoyed this flavorful roast. I didn't have red onion or plain yogurt so I used vidalia onions and no yogurt. I took the foil off for the last ten minutes to let it brown just a little bit. I served it over egg noodles and the sauce over the top was quite yummy. Thanks so much!

2 users found this review helpful

Reviewed on Dec. 26, 2007 by JK

Excellent - as another reviewer said, consider cutting the salt. The next time we make this, we won't add any salt because the buillon cube had enough salt in it. My kids loved this and they are fairly picky. Great blending of flavors. We will make this again.

1 user found this review helpful

Reviewed on Dec. 5, 2007 by LESLIEKAE1

I cut the salt back to 1/2 tsp and would just leave it out next time. It was a bit too salty. There is plenty of salt in bouillon in my opinion. I used loin rather than tenderloin, taking care to remove as much fat as possible before cooking, and it turned out remarkably moist and tender. I also used "Better Than Bouillon" in place of bouillon cubes.

1 user found this review helpful

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Recipe Submitter:

Jamie M

	Cooking Level: Expert Home Town: Syracuse, New York, USA Living In: Overland Park, Kansas, USA
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 315

Total Fat: 13.7g
Cholesterol: 107mg
Sodium: 1337mg
Total Carbs: 5.4g
Dietary Fiber: 0.9g
Protein: 39.1g

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