Wine and Dijon Marinated Pork Loin Recipe - Allrecipes.com
Wine and Dijon Marinated Pork Loin Recipe
  • READY IN ABOUT 2 hrs

Wine and Dijon Marinated Pork Loin

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 55 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2008

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!

 
Most Helpful Critical Review
Jul 18, 2010

Left out the oregano because I dont care for it. I used pork chops instead of loin and marinated them (4 hours) with wine, sour cream becuase I didnt have yogurt, dijon, garlic, lemon juice, the seasoning listed...including the boullion cube. It was sooooooo juicy and delicious. I served with red potatos and asparagus. My husband LOVED it ***EDIT**** I made this again a few weeks ago and I dont know what I did different or wrong but it was disgusting. We took a few bites and in the trash it went. I think it ruined this recipe for me and I wont make it again :(

 
Oct 23, 2007

This turned out really good! I didn't have all the ingredients though. I didn't have the plain yogurt, buillion cubes or red onion. Even without thus stuff the pork turned out great, very tender with lots of flavor. I will be making this again

 
Oct 03, 2007

AMAZING! We had to cook our pork loin longer than 1.5 hours but I think it may have been slightly frozen in the middle still. The flavors meld so well, the pork is incredibly tender and the entire dish is delicious! We served the sauce on mashed potatoes. If I could give this more than 5 stars, I would!

 
Feb 26, 2009

Awesome! I made it as written with two exceptions due to what was on hand and my convection oven. I used sour cream instead of yogurt and a sweet onion instead of red. I covected the tenderloin on "roast" at 325 for 1 hour and fifteen minutes and it was well above 160. I was worried because it was overcooked, but it was still excellent and very tender. Next time, I will check it at one hour -there WILL be a next time. The sauce was a little salty, but the meat was not. The pepper flakes give it a kick that jumps this from a four star to a five. Thanks!!!!!

 
Dec 02, 2007

I really liked this one! I have made it with or without the yogurt, didn't make much difference. I have also ommited the oregano & basil and just used thyme, I prefer it that way. Overall a really good recipe.

 
Jun 14, 2011

Thank you for all your comments! I just realized that the recipe is in fact incorrect and SHOULD say "1/2 tsp SALT" and NOT 2tsp. I appreciate all the feedback. To me, it is always constructive to hear another's opinion.

 
Mar 08, 2008

We liked this recipe.. but I cut back on the parsley. I used chardonney, but the marinade had a bite to it. Perhaps a sweet wine would be better.

 

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Nutrition

  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 6.5 g
  • 2%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 36.2 g
  • 72%
  • Sodium
  • 1338 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Jamie M
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