Herb-Crusted Roast Pork Tenderloin: Pinot Noir & Sauvignon Blanc
A roast
pork tenderloin seasoned with herbs like rosemary, thyme, and garlic pairs wonderfully with
Pinot Noir. This light to medium-bodied red has bright red fruit flavors and earthy notes that enhance the dish's herbal seasoning. If you prefer white wine,
Sauvignon Blanc offers crisp acidity and green herbal undertones that complement the fresh herbs in the dish.
Roast Pork Tenderloin with Apple Glaze: Riesling & Grenache
If your
pork tenderloin is served with a sweet apple or fruit-based glaze, a slightly off-dry Riesling provides the perfect balance of acidity and fruitiness to complement the natural sweetness of the dish. For a red wine option, Grenache offers bright berry flavors and soft tannins that won't overpower the
pork or its glaze.
Garlic and Mustard Roast Pork Tenderloin: Chardonnay & Beaujolais
For a
pork tenderloin prepared with a Dijon mustard or garlic sauce, an oaked
Chardonnay pairs well due to its rich texture and hints of spice. If you prefer red wine, Beaujolais, a light-bodied, fruit-forward red, complements the dish without overpowering the flavors.
Smoky or Spice-Rubbed Pork Tenderloin: Syrah & Gewürztraminer
If your roast
pork tenderloin has a smoky or spice-heavy rub, Syrah (Shiraz) is an excellent red wine pairing, offering dark fruit, pepper, and smoky notes that match the seasoning. A white wine alternative is Gewürztraminer, which provides floral and slightly sweet notes to balance out the spice.
Roast Pork Tenderloin with Mushroom Sauce: Merlot & Viognier
A creamy mushroom sauce calls for a medium-bodied red like Merlot, which has soft tannins and dark fruit flavors that pair beautifully with earthy mushrooms. If you prefer white, Viognier is a great choice because of its rich body and stone fruit flavors, which complement the creamy texture of the sauce.
