"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." — Jamie M
Watch video tips and tricks
red onion, minced
finely chopped fresh parsley
extra-virgin olive oil
freshly ground black pepper
crushed red pepper flakes
1 1/2 cubes
chicken bouillon, crushed
fresh lemon juice
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!
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 :(
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
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!
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!!!!!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Wine and Dijon Marinated Pork Loin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 91
See how to make simple, saucy baked pork chops.
Make a simple brine and delicious maple glaze for roasted pork.
What's cooking in Nashville? Jamie's sweet, tender sauerkraut and pork loin.