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Jan 5, 2010 07:34 PM

Need help with pairing complicated pork tenderloin recipe!

Pork tenderloin is marinated in Jack Daniels, hoisin, honey mixture. Seared, baked, sliced and served on top of sauted bacon, onion, and apples with reserved marinade mixed in. From Oregon. Usually do a Pinot, but am interested to hear suggestions.

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  1. Soda or sparkling flavored water. Not everything has to be paired with wine. HOWEVER, if you are definitely going to be pairing with wine... Gewurztraminer.

      1. re: Brad Ballinger

        Riesling -- and not necessarily a bone-dry one -- was my first thought too.

      2. Thank you so much for the input! Not sure which way I will go yet - I kind of like the beer idea (to mix it up a little)!

        9 Replies
          1. re: westcoastdelight

            A fruity Belgian / Belgian style tripel might be nice. Duvel (white label) Chimay (white label), Foret from Belgium or else Allagash Tripel or Grand Reserve or Ommegang Hennipin might do the trick.

            1. re: whiner

              We had an '04 Lemelson (Willamette Valley) Dry Riesling tonight with a spicy beef dish. It was fabulous, but I don't see how this would work with the pork. There is no spice in the pork. I'm thinking it needs something "more" than a Riesling. Even though there is a sweet component, the hoison and Jack Daniels adds a depth/richness to the dish.

              1. re: westcoastdelight

                Thus my wine suggestion was Gewurztraminer ;-)

                1. re: westcoastdelight

                  «I don't see how this would work with the pork. There is no spice in the pork.»

                  German, Alsatian and Austrian food isn't spicy either, yet Riesling goes wonderfully with many dishes in each cuisine. The equation of spice and Riesling is a mostly New Age if not New World concept and, I suspect, has more to do with the low alcohol and high sugar and acid of German Rieslings than any natural affinity of the grape per se for spicy food.

                  What Riesling does have a natural affinity for is pork and apples. It also handles smoky flavours well and is unfazed by levels of sweetness ranging from bone dry to off-dry and beyond. All of which are present in your dish.

                    1. re: carswell

                      Thanks for your thoughtful response. We really wanted to make this work with a red, because it was our only place to get a red in the tasting menu (among a lot of red wine drinkers). But, to say the least, you convinced me! Riesling it is!

                      1. re: westcoastdelight

                        Can anyone offer some of their favorites in the off-dry Riesling category? It needs to be attainable (probably in a grocery store), and <$50/bottle.

                        1. re: westcoastdelight

                          Given the strength of flavours at play, I'd lean more toward a fulsome Riesling (Alsatian Grand Cru, many Austrian cuvées, certain high-octane German Trokens) than, say, a delicate MSR Kabinett.

                          If you wanted to serve a red, a vibrant New World Pinot Noir (though not one that tastes like it wants to be a Syrah) would probably be your best bet.

                          If budget permits, why not serve both and see which works best?

                2. I would pour a Zinfandel with this in a second. Smokiness from the searing proces, JD, and bacon and sweetness from apples and honey would tie on well with a jammy Zin.

                  1. My husband loves smoked pork chops! I usually prepare these with sauteed apples and onions in a dijon or spicy mustard wine sauce. I nearly always do these with a Gewerztraminer if I am doing the spicy mustard version, white Burgundy for the Dijon version. Your recipe has whiskey, hoisin and honey. All of those will leave a LOT of sweetness in your sauce, so go with a Riesling. Not a dry Riesling or even a Kabinett (some would be too dry for your dish), but a good quality auslese. If you can find an older one, that is even better. Older auslese's can be sometimes found at wineshops for a decent price if you hunt around. They are complex and wonderful. They will pair perfectly with your dish (and bring out the smokiness of the chops and bacon too!).