Wine and Dijon Marinated Pork Loin

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.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 55 mins
• Calories: 281 Calories

Ingredients

• 2 teaspoons salt
• 3 tablespoons fresh lemon juice
• 1 teaspoon freshly ground black pepper
• ½ teaspoon crushed red pepper flakes
• 3 cloves garlic, minced
• ½ teaspoon dried thyme
• ¼ cup plain yogurt
• ½ teaspoon dried oregano
• 3 tablespoons Dijon mustard
• ½ teaspoon dried basil
• ⅓ cup white wine
• 1 red onion, minced
• 3 pounds pork tenderloin
• 2 tablespoons extra-virgin olive oil
• ¼ cup finely chopped fresh parsley
• 1 ½ cubes chicken bouillon, crushed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 3

Bake in the preheated oven until internal temperature has reached 145 degrees F (63 degrees C), about 1 hour 30 minutes.

Step 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.