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Wine and Dijon Marinated Pork Loin
February 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!!!!!

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