Wine and Dijon Marinated Pork Loin Recipe

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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!

—LAURARICE

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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 :(

—LED87

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94 Ratings

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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

—Sheena Lee

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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!

—NTRDM2004

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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!!!!!

—KSKEMP

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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.

—Nicole

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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.

—Jamie M

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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.

—Gail

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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.

Nutritional Information

Wine and Dijon Marinated Pork Loin

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 281
Calories from Fat: 91

% Daily Value *
Total Fat 10.2g 16 %
** Saturated Fat 2.6g 13 %
Cholesterol 99mg 33 %
Sodium 1338mg 54 %
** Potassium 672mg 19 %
Total Carbohydrates 6.5g 2 %
Dietary Fiber 0.7g 3 %
Protein 36.2g 72 %
** Sugars 1.9g
** Vitamin A 7 %
** Vitamin C 15 %
** Calcium 6 %
** Iron 22 %
** Thiamin 126 %
** Niacin 126 %
** Vitamin B6 66 %
** Magnesium 17 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.