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Wine and Dijon Marinated Pork Loin

Reviewed: Sep. 20, 2010
This recipe was amazing! I actually added some extra parsley, doubled the garlic, and used 1 tablespoon of mayonnaise instead of yogurt. I also opted for fresh oregano, basil and thyme. The sauce is very colorful which is nice on the plate, however the sauce is a little TOO liquid. It's still delicious, and the pork loin was very tender. I served this with mashed potatoes (yummy with the sauce!), some cooked baby carrots with dill and butter, and a nice fresh salad. It was a wonderful dinner!
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