3 pounds pork tenderloin
3 cloves garlic, minced
1 red onion, minced
1/4 cup finely chopped fresh parsley
3 tablespoons Dijon mustard
1/3 cup white wine
1/4 cup plain yogurt
2 tablespoons extra-virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 1/2 cubes chicken bouillon, crushed
3 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 160 degrees F (70 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.