Pork Tenderloin
Pork tenderloin is one of the leanest, most delicate cuts of pork — its mild flavor and tender texture make it one of the most wine-pairing-flexible proteins. Like chicken, the preparation and sauce drive the wine choice more than the meat itself.
Wine Pairings
Oregon Pinot Noir's earthy red cherry, forest floor, and silky tannins are a refined, versatile match for roasted pork tenderloin with herbs.
A German Riesling Spätlese with slight sweetness and electric acidity is perfect with pork tenderloin in an apple-mustard preparation.
A young Ribera del Duero Tempranillo has the black cherry fruit and firm structure to match pork tenderloin with a garlic-herb crust.
Pork tenderloin medallions in cream sauce match a lightly oaked Burgundy Chardonnay — the wine's body mirrors the sauce richness.
An everyday Spanish Garnacha has the fruit and approachability for a simple grilled pork tenderloin — flexible and crowd-pleasing.
Cabernet's firm tannins overwhelm the delicate flavor of pork tenderloin — save bold Cabernet for ribeye and lamb.