Quick Answer: Wine Pairing with Pork Tenderloin
There isn’t a single wine pairing with pork. Because pork can take on so many flavor profiles, the wines you pair with it will vary according to the preparation and type of pork you use. The wines I would primarily recommend include a Chardonnay, a Pinot Noir, a Riesling, a Zinfandel, Cabernet Sauvignon.
Confused about how to pair pork tenderloin with the perfect wine that would make the meal and the experience complete?
Worry no further, you have arrived at the it-guide to take you through all that you need to know about pairing wines perfectly with your plate of delicious pork.
Read on to find out more! First, before the wine, let’s talk a little bit about the Pork tenderloin dish itself!
About Pork Tenderloin
Pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. Pork Tenderloin is cut from the most tender part of the pig, where there is very little fat or flavor.
Thus, you do not get that strong pork-flavored essence you find in a bacon, ham, or pork chops. White wines with a touch of juiciness, such as Riesling, Chardonnay, or Pinot Blanc, work fantastic with Pork Tenderloin.
With red wines, you want lighter-bodied but juicy red wines to accompany your Pork Tenderloins, such as Beaujolais Villages, Zinfandel or Côtes du Rhône.
Best Wine Pairing with Pork Tenderloin
Here are my top 10 picks of wines to go with Pork tenderloin –
1. Chardonnay
| Name | Chardonnay |
|---|---|
| Origin | France |
| Taste | Sweet and dry |
| Primary Flavors | Apple and lemon |
| Acidity | Moderately acidic |
| Serving Temperature (C) | 50 degrees |
| Glass Type | Traditional white wine glass |
| Storage (years) | 3-7 years |
| Wine Body | Full |
| Alcohol % (ABV) | 13.5 to 14.5% |
Chardonnay is dry, medium- to full-bodied with moderate tannins and acidity.
It typically has tropical fruit flavors (pineapple, papaya, and mango) although it’s not sweet.
If Chardonnay is aged in oak barrels, it will have a creamier texture and buttery taste with hints of vanilla and spice.
An oaked Chardonnay has juicy flavors of pineapple and apple notes that are a natural complement to the subtle pork flavors of pork tenderloin.
Furthermore, the crisp acidity of Chardonnay lifts the subtle pork flavors forward, while the round buttery flavors match the tender meaty flavors of your Pork Tenderloin.
Finally, due to fear of Trichinosis, people often overcook their meat to ensure they destroy this parasite. Unfortunately, this often leads to Pork Tenderloin being dry.
Fortunately, the round butter, vanilla, and toasty notes of Chardonnay, along with its apple and tropical fruit flavors, resolve this issue with one sip.
You can also check out this very efficient guide to this wonderful wine, including all that you possibly need to know about it:
2. Pinot Noir
| Name | Pinot Noir |
|---|---|
| Origin | France |
| Taste | Dry and sweet |
| Primary Flavors | Cherry and raspberry |
| Acidity | Bright acidity |
| Serving Temperature (C) | 55-60 degrees |
| Glass Type | Burgundy |
| Storage (years) | 5 years |
| Wine Body | Light - Medium |
| Alcohol % (ABV) | 12-15% |
Pork tenderloin has relatively mild flavors, so you’ll want a light to medium-bodied red wine such as Pinot Noir.
Pinot Noir is a thin-skinned grape variety that is native to Burgundy, France.
Pinot Noir wines are light to medium body and range in style from light and fruity to complex with aging capability. Pinot Noir is produced around the world despite being notoriously difficult to grow.
Therefore, pair a delicious pork tenderloin meal with Pinot Noir – bright with dark cherries, allspice, and a velvety texture.
The delicious dark, dry, and fruity taste make a perfect companion for your meaty pork tenderloin.
Try an aromatic Burgundy such Bouchard Pere & Fils Reserve Bourgogne. Opt for a more powerful Pinot Noir from Oregon’s Willamette Valley such as Alchemist Pinot Noir Willamette Valley.
They share a sweet succulence and smoky undertone. Bright in acidity, with medium tannins and a velvety texture, Pinot complements both pork’s lean and fatty cuts.
Meanwhile, the wine’s subtle strawberry, cherry, and raspberry notes play well with the other white meat’s favorite flavorings: the sweet, the savory, and the tangy.
These two tablemates match each other so well, that there’s a festival in Sonoma County devoted solely to celebrating this perfect union—aptly called Pigs & Pinot—where top chefs and sommeliers from around the world gather and try to one-up each other with pork-and-Pinot pairings.
Also don’t forget to check out this guide to know more about the exquisite wine that is the Pinot Noir:
3. Riesling
| Name | Riesling |
|---|---|
| Origin | Germany |
| Taste | Fruity and floral |
| Primary Flavors | Apple, peach, pair and apricot |
| Acidity | Highly acidic |
| Serving Temperature (C) | 45-50 degrees |
| Glass Type | Riedel Riesling wine glass |
| Storage (years) | 3-5 years |
| Wine Body | Light |
| Alcohol % (ABV) | 12% |
To get around the dry issue of Pork Tenderloin, many restaurants and recipes call for the meat to be stuffed.
The stuffing helps keep the Pork Tenderloin moist, as well as additional flavor to the tender but subtle tasting meat.
There are dozens of ingredients the pork tenderloin might be stuffed with, such as onion, rice, raisins, mushrooms, or an apple or apricot chutney.
Riesling is a crisp and acidic white wine that electrifies the subtle Pork Tenderloin flavors and makes the meat taste much more delicious.
On top of that, Riesling is incredibly food-friendly, so no matter what you stuff your Pork Tenderloin with, Riesling should never clash with it.
Anything stone fruit-based or citrusy in your stuffing will be further complemented by Riesling’s aromatic flavors of lime, lemon, melon, apricot, green apple, tangerine, and pear.
You also find a petrol-like minerality to Riesling, along with a smoky kiss, which blends in perfectly with each bite of Pork Tenderloin.
Riesling can range from bone dry to sugary sweet. For a stuffed Pork Tenderloin that contains stone fruit, we recommend an off-dry Riesling that has a hint of sweetness.
For an earthier stuffing, such as mushrooms or rice, and bone-dry Riesling pairs up better.
You can also go ahead and check out this very efficient and interesting guide on more and possibly everything that you can know about the Riesling:
4. Zinfandel
| Name | Zinfandel |
|---|---|
| Origin | Croatia |
| Taste | Smoky and fruity |
| Primary Flavors | Jam, blueberry, licorice |
| Acidity | Highly acidic |
| Serving Temperature (C) | 60-65 degrees |
| Glass Type | Bordeaux |
| Storage (years) | 3-5 years |
| Wine Body | Light |
| Alcohol % (ABV) | 15-16% |
Zinfandel is a red wine that is popular in California and is fruity, bold, and smoky.
Zinfandel often is compared to BBQ sauce as it has a sweetness and smokiness (although it’s not a sugary red wine).
As a general concept, medium-bodied wines such as Zinfandel pair very well with pork, as well as some medium to light red wines such as Pinot Noir and Freisa.
The medium-bodied Zinfandel offers more fruit flavors and tannins than the light Zin.
The aging and fermentation process increases the fruity character, balance, and complexity of the wine.
The medium-bodied Zin reveals the spicy nature of the varietal and offers a long finish.
An excellent complement to burgers, grilled sausages, lamb chops, and of course, the delicious pork tenderloin.
Zinfandel wine is happiest when paired with anything from the meat aisle, from barbeque pork ribs, leg of lamb or a big, hearty meal.
Meanwhile, the smoky flavors of Zinfandel creep in and complement the earthy vegetables and baked cheese flavors.
Finally, you’ll also get hints of black pepper, which blend in nicely with the meat in your pork tenderloin.
Here’s a video to pair with this guide:
5. Cabernet Sauvignon
| Name | Cabernet Sauvignon |
|---|---|
| Origin | France |
| Taste | Dry and fruity |
| Primary Flavors | Blackcurrant, cedar, oaks, herbs |
| Acidity | Highly acidic |
| Serving Temperature (C) | 59-68 degrees |
| Glass Type | Bordeaux / Standard red |
| Storage (years) | 7-10 years |
| Wine Body | Medium to full |
| Alcohol % (ABV) | Over 13.5% |
Cabernet sauvignon is a full-bodied, acidic wine made from the international red wine grape variety of the same name.
It has strong tannins that mellow down with age.
The cabernet sauvignon grape is a hybrid grape, originally formed by the crossing of the cabernet franc (a red grape) and sauvignon blanc (a white grape).
The wine is dry (not sweet) and has a healthy level of tannin, which is why your mouth dries out when you sip it.
Many people who drink Cabernet Sauvignon say they always pick up a taste of green pepper in the wine, along with tobacco, cassis, and dark fruits such as cherries, along with a hint of vanilla that comes from the wine aging in the oak.
All of these go excellently with pork tenderloin!
Planted in cold climates, Cabernet makes firm, tannic wines that recall red currants with a touch of tobacco or green bell pepper, and in warmer climates, it makes softer wines with flavors like ripe black currants or black cherries.
It almost always has substantial tannins, which help great Cabernet’s age for many years.
The classic pairing with Cabernet is lamb, but it goes well with almost any meat—beef, pork. Your pork tenderloin, therefore, is something you will enjoy with this wine very much!
You can also check out this video guide for more information on this wine!
Wine Pairing Guide for Pork Tenderloin
When you pair wine and pork roasts, you need to consider how the pork was cooked and which cut it comes from.
In general, fattier cuts of pork such as pork butt or picnic shoulder work well with moderate to light-bodied reds—the more acidic, the better.
You also want to look for reds that have more savory than intense fruity notes.
Since pork naturally has some sweetness to it, it can’t handle bold, highly tannic reds like Syrah, Nebbiolo, or Cabernet Sauvignon. Warm-climate, tannic reds like Petite Sirah and Shiraz are also too overwhelming for pork roasts.
Leaner cuts, like those originating from pork loin, suit both light-bodied reds and light to moderate-bodied whites.
The leanest, mildest cuts of tenderloin follow the mantra of white with white. You have an excellent pairing if you match tenderloin with light-bodied acidic white wine.
Another factor to consider is the type of sauce or seasoning you’re adding to the roast.
Most pork roasts have herbs, root vegetables, or dry rubs as a seasoning or accompaniment, but some recipes call for honey glaze or balsamic sauces, especially with tenderloin or pork loin.
FAQs
The savory notes in a delicious pork loin roast blend well with the herbaceous, slightly zesty nature of Sauvignon Blanc. This white wine is also higher in acidity, and it marries well with the aromatic notes of the dish.
A Merlot would truly complement your delicious classic pork roast like no other!
Bottom Line
We hope this detailed guide has helped you understand how to pair delicious wines with your pork tenderloin.
Let us know if you have any other tips or hacks you have figured out!
Do share it with your friends and other wine lovers! Enjoy!