Wine Pairings for Pork Tenderloin (Grilled or Roasted)

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Pork tenderloin can be prepared a few different ways, so we wanted to give you some great wine pairings no matter your preferred cooking method. 

We went across the board with the wine pairings for this one, and included a full-bodied white wine, a light (and sometimes medium body) red wine, and a full-bodied red to round out the list. Different wines appeal to different tastes, so we wanted to give you plenty of options.

A sliced pork tenderloin resting on a cutting board.

For this pork tenderloin, we’re assuming it’s pretty basic: some olive oil, salt, black pepper, light seasonings, and maybe a splash of marinade. We’re assuming the pork tenderloin recipe is cooked medium, with an internal temperature of 145 F, and has mild flavors with just a little fat.

The following wine pairings have general information about the wine, why it pairs well with pork tenderloin, and a few bottle recommendations for both under $20 and over $20. Cheers!

‣ Chardonnay

‣ Pinot Noir

‣ Zinfandel

A glass of white wine sitting on a table.

Chardonnay (full-bodied White Wine)

Grape(s): Chardonnay

Country(ies): United States, France, Australia

Region(s): Napa Valley (California), Sonoma County (California), Burgundy (France)

Tastes: Butter, Lemon, Butterscotch, Apple, Vanilla, White Peach, Honeysuckle

Specific Notes: Oaked Chardonnay is a great match for pork tenderloin because of its lovely creaminess from spending time in oak barrels during aging.  The saltiness in the pork tenderloin is offset with the acid in the wine.  The body of the wine can certainly stand up to any spices added to the tenderloin, and is also fantastic when paired with leaner cuts like pork loin.

Chardonnay is also a good pairing for white meat cuts such as pork chops, roast chicken, roasted turkey, and one of our favorite pairings ever: fried chicken.

Try These Bottles:

  • Matchbook, Dunnigan Hills, CA (under $20)
    • tasting notes: balanced, pineapple, mango, melon, butterscotch, vanilla
  • Knuttel Family, Russian River Valley, CA (under $20)
    • tasting notes: lemon custard, tropical fruits, orange blossom, nutmeg, ripe lemons
  • Bouzereau, Bourgogne Blanc Cote d’Or, France (over $20)
    • tasting notes: dry fruits, white flowers
  • Plumpjack ‘Napa’, Napa Valley, CA (over $20)
    • tasting notes: apple, baked pear, lemon curd, white peach, apricot

A glass of red wine being held in a hand and swirled.

Pinot Noir (light-bodied Red Wine)

Grape(s): Pinot Noir

Country(ies): United States, France

Region(s): Willamette Valley (Oregon), Rogue Valley (Oregon), Sonoma County (California), Santa Barbara (California), Burgundy (France)

Tastes: Cherry, Raspberry, Clove, Mushroom, Vanilla

Specific Notes: A wine that can truly encompass so many food pairings, Pinot Noir is specifically a great choice as a pork wine pairing.  The combination of lower tannin and a high level of acidity is a perfect pairing for white meats. The earthy notes of the pork are a perfect pairing for Pinot Noir.

Pinot Noir in general is very food friendly, and is specifically great with salmon, duck, mushroom risottos, or pasta dishes with a mushroom sauce.

Try These Bottles:

A bottle of red wine pouring into a glass being held by a hand.

Zinfandel (full-bodied Red Wine)

Grape(s): Zinfandel, Primitivo (Italy)

Country(ies): United States, Italy

Region(s): California (United States), Puglia (Italy)

Tastes: Blackberry, Strawberry, Peach Preserves, Cinnamon, Sweet Tobacco

Specific Notes: Zinfandel is a bold, yet fruit forward wine with smoky notes and leather spices that can reflect beautifully with pork dishes.

Zinfandel’s higher alcohol pairs nicely with the richness in the pork tenderloin, and the smokiness in the wine can also be a great accompaniment.  We highly recommend this wine alongside a slow cooked pork shoulder (or pork butt), especially if its accompanied by barbecue sauce!

Try These Bottles:

Honorable Mentions:

  • Chenin Blanc
  • Pinot Gris
  • Beaujolais
  • Côtes du Rhône
  • off-dry Riesling
A plate of sliced pork tenderloin accompanied by roasted broccoli and potatoes.

Tips for Serving Wine

When dealing with red wine, it is always best to serve these bottles slightly under room temperature, or anywhere from 55 – 68 degrees Farenheit (or about 13 to 20 degrees Celsius). Lighter reds, such as some Pinot Noirs, are fantastic when served closer to the 55 degree range. 

As always, the best wine pairing is the one that you like the most! All of us have different preferences and tastes, so please experiment with a few different bottles and come to your own conclusions! 


2 responses to “Wine Pairings for Pork Tenderloin (Grilled or Roasted)”

  1. Hello, just wanted to say that this is so well thought out and we really enjoyed getting to know some new wines. Kudos on a great site – excited to see more!

  2. What a fantastic list. Pinot noir is usually my go-to for pork, but I absolutely love the idea of a Chardonnay or Zin. And an Australian Chardonnay – wow!!! Thanks so much for taking the time to put this together!

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