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Wine and Dijon Marinated Pork Loin

Wine and Dijon Marinated Pork Loin

  • Prep

    25 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 55 m
Jamie M

Jamie M

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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Nutrition

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  • 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

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

LAURARICE
47

LAURARICE

1/20/2008

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!

Sheena Lee
26

Sheena Lee

10/23/2007

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

NTRDM2004
20

NTRDM2004

10/3/2007

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!

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