Wine and Dijon Marinated Pork Loin
- Number of Servings: 10
Ingredients
Directions
3 cloves garlic, minced1 small shallots 1/4 cup finely chopped fresh parsley3 tablespoons Dijon mustard1/3 cup white wine1/4 cup plain yogurt1 tablespoons extra-virgin olive oil2 teaspoons salt1 teaspoon freshly ground black pepper1/2 teaspoon crushed red pepper flakes1/2 teaspoon dried oregano1/2 teaspoon dried basil1/2 teaspoon dried thyme1 1/2 cubes chicken bouillon, crushed3 tablespoons fresh lemon juice
Preheat oven to 350 degrees F (175 degrees C).
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.
Bake in the preheated oven until internal temperature has reached 145 degrees F (63 degrees C), about 1 hour 30 minutes.
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.
Serving Size:�6 servings
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.
Bake in the preheated oven until internal temperature has reached 145 degrees F (63 degrees C), about 1 hour 30 minutes.
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.
Serving Size:�6 servings
Nutritional Info Amount Per Serving
- Calories: 32.5
- Total Fat: 1.3 g
- Cholesterol: 0.2 mg
- Sodium: 166.2 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.0 g
- Protein: 0.6 g
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