Classic Herb-Roasted Pork Tenderloin: Pinot Noir & Chardonnay
Pinot Noir offers bright red fruit and soft tannins that enhance fresh herbs without overpowering. A balanced Chardonnay with citrus and gentle oak complements the tender meat and savory seasoning.
Garlic and Rosemary Pork Tenderloin: Merlot & Sauvignon Blanc
Supple Merlot brings plush fruit and subtle spice that pair well with garlic and rosemary. Sauvignon Blanc offers crisp acidity and herbal notes to match the aromatic seasoning.
Pork Tenderloin with Fruit Glazes: Riesling & Grenache
Off-dry Riesling balances the sweetness of apple, peach, or cherry glazes with bright acidity. For a red option, Grenache adds juicy fruit and spice that complement fruit-based sauces.
Spice-Rubbed or Smoky Pork Tenderloin: Syrah & Viognier
Syrah delivers dark fruit, pepper, and smoky notes that echo bold spice rubs or light smoke. Viognier brings floral aromatics and stone fruit to contrast the savory depth.
Summer or Picnic-Style Pork Tenderloin: Rosé & Sparkling Wine
A dry Rosé offers crisp acidity and refreshing red fruit for lighter, chilled pork tenderloin dishes. Sparkling Wine adds celebratory bubbles and cleanses the palate between bites.
