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Wine and Dijon Marinated Pork Loin

  • 6servings
  • 90minutes
  • 281calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 pounds pork tenderloin

  2. 3 cloves garlic, minced

  3. 1 red onion, minced

  4. 1/4 cup finely chopped fresh parsley

  5. 3 tablespoons Dijon mustard

  6. 1/3 cup white wine

  7. 1/4 cup plain yogurt

  8. 2 tablespoons extra-virgin olive oil

  9. 2 teaspoons salt

  10. 1 teaspoon freshly ground black pepper

  11. 1/2 teaspoon crushed red pepper flakes

  12. 1/2 teaspoon dried oregano

  13. 1/2 teaspoon dried basil

  14. 1/2 teaspoon dried thyme

  15. 1 1/2 cubes chicken bouillon, crushed

  16. 3 tablespoons fresh lemon juice

Instructions Jump to Ingredients ↑

  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 160 degrees F (70 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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