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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

281 calories; 10.2 g total fat; 99 mg cholesterol; 1338 mg sodium. 6.5 g carbohydrates; 36.2 g protein; Full Nutrition

Reviews (105)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2008
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! Read More
(48)

Most helpful critical review

Rating: 3 stars
07/19/2010
Left out the oregano because I dont care for it. I used pork chops instead of loin and marinated them (4 hours) with wine sour cream becuase I didnt have yogurt dijon garlic lemon juice the seasoning listed...including the boullion cube. It was sooooooo juicy and delicious. I served with red potatos and asparagus. My husband LOVED it EDIT I made this again a few weeks ago and I dont know what I did different or wrong but it was disgusting. We took a few bites and in the trash it went. I think it ruined this recipe for me and I wont make it again:( Read More
(4)
133 Ratings
  • 5 star values: 85
  • 4 star values: 35
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
01/20/2008
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! Read More
(48)
Rating: 5 stars
01/20/2008
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! Read More
(48)
Rating: 5 stars
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 Read More
(28)
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Rating: 5 stars
10/03/2007
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! Read More
(22)
Rating: 5 stars
06/14/2011
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 to hear another's opinion. Read More
(13)
Rating: 5 stars
02/26/2009
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 on "roast" at 325 for 1 hour and fifteen minutes and it was well above 160. I was worried because it was overcooked but it was still excellent and very tender. Next time I will check it at one hour -there WILL be a next time. The sauce was a little salty but the meat was not. The pepper flakes give it a kick that jumps this from a four star to a five. Thanks!!!!! Read More
(12)
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Rating: 5 stars
12/02/2007
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 really good recipe. Read More
(11)
Rating: 5 stars
12/05/2007
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 care to remove as much fat as possible before cooking and it turned out remarkably moist and tender. I also used "Better Than Bouillon" in place of bouillon cubes. Read More
(9)
Rating: 4 stars
03/08/2008
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. Read More
(9)
Rating: 4 stars
12/26/2007
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 are fairly picky. Great blending of flavors. We will make this again. Read More
(8)
Rating: 3 stars
07/19/2010
Left out the oregano because I dont care for it. I used pork chops instead of loin and marinated them (4 hours) with wine sour cream becuase I didnt have yogurt dijon garlic lemon juice the seasoning listed...including the boullion cube. It was sooooooo juicy and delicious. I served with red potatos and asparagus. My husband LOVED it EDIT I made this again a few weeks ago and I dont know what I did different or wrong but it was disgusting. We took a few bites and in the trash it went. I think it ruined this recipe for me and I wont make it again:( Read More
(4)