Wine and Dijon Marinated Pork Loin

Ingredients

• 1 teaspoon pepper black freshly ground
• 1.5 cubes chicken bouillon crushed
• 3 tablespoons dijon mustard 
• 0.5 teaspoon basil dried
• 0.5 teaspoon thyme leaves dried
• 0.3 cup parsley fresh finely chopped
• 3 cloves garlic minced
• 3 tablespoons juice of lemon fresh
• 2 tablespoons olive oil extra-virgin
• 0.5 teaspoon oregano dried
• 0.3 cup yogurt plain
• 3 pounds pork tenderloin 
• 1  onion red minced
• 0.5 teaspoon pepper flakes red crushed
• 2 teaspoons salt 
• 0.3 cup white wine 

Equipment

• bowl
• oven
• baking pan
• aluminum foil
• cutting board

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the pork tenderloin in a deep baking dish.
3. 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.
4. Bake in the preheated oven until internal temperature has reached 145 degrees F (63 degrees C), about 1 hour 30 minutes.
5. 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.