Wonders of Wine and Food

 

Pork Tenderloin

The tenderloin is the mildest and most tender of the pork loin cuts. Also, it’s a thinner cut and therefore a thinner roast, needing careful cooking to retain the natural juices. It is one of my favourite meals. We cook our in the air fryer. 

The main question is what wine to server with Beef tenderloin. The selection of choices is quite expansive.

I personally like Bacchus with its light crisp flavours. A Bacchus goes well with all pork dishes. 

Petit Milo also is a good choice with flavours of apricot, white peach and green papaya. Due to its small berries and thick skins, it is packed full of flavour to accompany its wonderful texture. Armed with a crisp finish, Petit Milo brings an exotic flair perfect for a wide array of foods. Try it with pork chops!

Many wine and food writers will suggest that how the pork is prepared and cook detwrmines the what wine is best. There is some truth to that. A sample of this would be a pork roast done with Rosemary and garlic, the suggest wine is Sauvignon Blanc.

Gewurztraminer is a good choice for sweet and tangy pork. If you like a nice gravy over your roasted pork try a Pinot Grigio or Pinot Gris. Best to use a herbal gravy.

Now if you must have a red wine a Merlot works well with the classic fatter pork roast.

Pork Tenderloin can often be slightly try after baking in the oven.  A light bodied Chardonnay will do the trick, Prefer a red try a Zinfandel or Grenache

Tonight we are going to air roast our pork tenderloin with carrots and small potatoes. Our wine choice an Ortega from Chaberton Estate Winery in the Fraser Valley of British Columbia.