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+--- Thread: pork tenderloin (/thread-989.html)
- Nate - 07-30-2002
i was wondering if any of you experts have some favorites that pair nicely with pork tenderloin, grilled and cooked with classic seasonings. i was thinking a red bordeaux. hors d'oeuvres would also require a white?! perhaps goat cheese and pouilly-fume or maybe a sancerre? any suggestions?
- hotwine - 07-30-2002
Nate, our preferences for pairing with pork would be a Sauvignon Blanc (Sancerre) or German Riesling (Mosel-Saar-Ruhr Kabinett).
- Drew - 07-30-2002
Nate, I love Pinot Noir with my pork tenderloin.
Drew
- mrdutton - 07-30-2002
I grill my pork tenderloin on the charcoal grill. I wrap it with fresh sprigs of rosemary, brush it down with olive oil, season it with minced garlic and salt and pepper.
Roast it unitl it has an internal temperature of 145. Allow it to rest for about 15 minutes before slicing.
I match the tenderloin with a nice blended wine from the Southern Rhone or something like that from OZ or one of the Rhone Rangers in California.