Wine And Dijon Marinated Pork Loin Recipes

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PORK TENDERLOIN WITH WINE SAUCE



Pork Tenderloin with Wine Sauce image

Here's a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. I serve it with fresh green beans and mashed potatoes. -Nancy LaVoice, Wexford, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1 pork tenderloin (3/4 pound)
Dash pepper
1 teaspoon canola oil
1 teaspoon butter
1/4 cup reduced-sodium beef broth
1/4 cup dry red wine or additional reduced-sodium beef broth
1/4 teaspoon Dijon mustard
1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed

Steps:

  • Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.

Nutrition Facts : Calories 259 calories, Fat 10g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 159mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

ROSEMARY DIJON PORK LOIN



Rosemary Dijon Pork Loin image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 8

1 (4-pound) boneless pork loin
2 tablespoons Dijon mustard
2 tablespoons chopped red onion
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced
2 tablespoons coarsely chopped rosemary leaves, plus a few sprigs for garnish
Equipment: roasting pan

Steps:

  • Preheat oven to 350 degrees F.
  • Trim any excess fat from the pork loin, leaving a thin-layer of fat over the top.
  • Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt, pepper, and garlic. Make sure to really rub in the spices, and then sprinkle the
  • rosemary evenly all over the top.
  • Place the pork in roasting pan lined with a rack and roast for 20 minutes.
  • Reduce the temperature to 300 degrees F, and continue roasting until a meat thermometer inserted in the thickest part reads 145 degrees F, about 1 hour more. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes. Slice and pork and arrange on a platter garnished with rosemary sprigs.

WINE AND DIJON MARINATED PORK LOIN



Wine and Dijon Marinated Pork Loin image

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.

Provided by Jamie M

Categories     Pork Tenderloin

Time 1h55m

Yield 6

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 281 calories, Carbohydrate 6.5 g, Cholesterol 98.8 mg, Fat 10.2 g, Fiber 0.7 g, Protein 36.2 g, SaturatedFat 2.6 g, Sodium 1337.9 mg, Sugar 1.9 g

WINE AND DIJON MARINATED PORK LOIN



Wine and Dijon Marinated Pork Loin image

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.

Provided by Jamie M

Categories     Pork Tenderloin

Time 1h55m

Yield 6

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 281 calories, Carbohydrate 6.5 g, Cholesterol 98.8 mg, Fat 10.2 g, Fiber 0.7 g, Protein 36.2 g, SaturatedFat 2.6 g, Sodium 1337.9 mg, Sugar 1.9 g

WINE AND DIJON MARINATED PORK LOIN



Wine and Dijon Marinated Pork Loin image

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.

Provided by Jamie M

Categories     Pork Tenderloin

Time 1h55m

Yield 6

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 281 calories, Carbohydrate 6.5 g, Cholesterol 98.8 mg, Fat 10.2 g, Fiber 0.7 g, Protein 36.2 g, SaturatedFat 2.6 g, Sodium 1337.9 mg, Sugar 1.9 g

WINE AND DIJON MARINATED PORK LOIN



Wine and Dijon Marinated Pork Loin image

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.

Provided by Jamie M

Categories     Pork Tenderloin

Time 1h55m

Yield 6

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 281 calories, Carbohydrate 6.5 g, Cholesterol 98.8 mg, Fat 10.2 g, Fiber 0.7 g, Protein 36.2 g, SaturatedFat 2.6 g, Sodium 1337.9 mg, Sugar 1.9 g

WINE AND DIJON MARINATED PORK LOIN



Wine and Dijon Marinated Pork Loin image

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.

Provided by Jamie M

Categories     Pork Tenderloin

Time 1h55m

Yield 6

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 281 calories, Carbohydrate 6.5 g, Cholesterol 98.8 mg, Fat 10.2 g, Fiber 0.7 g, Protein 36.2 g, SaturatedFat 2.6 g, Sodium 1337.9 mg, Sugar 1.9 g

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