Wine and Dijon Marinated Pork Loin

Wine and Dijon Marinated Pork Loin

Jamie M 0

"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."


1 h 55 m servings 281 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 36.2 g
  • 72%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 1338 mg
  • 54%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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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Your rating



  1. 105 Ratings


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 litt...

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 ten...

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 en...

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 ...

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...

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 r...

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.

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 car...

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 a...