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Need help with pairing complicated pork tenderloin recipe!

westcoastdelight Jan 5, 2010 07:34 PM

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.

  1. w
    whiner Jan 6, 2010 03:55 AM

    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. b
      Brad Ballinger Jan 6, 2010 07:35 AM

      Riesling. Or beer.

      3 Replies
      1. re: Brad Ballinger
        carswell Jan 6, 2010 07:58 AM

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

        1. re: carswell
          invinotheresverde Jan 6, 2010 08:15 AM

          Ditto off-dry Riesling.

          1. re: invinotheresverde
            maria lorraine Jan 6, 2010 11:55 PM

            4th off-dry Riesling.

      2. w
        westcoastdelight Jan 6, 2010 12:04 PM

        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
          Brad Ballinger Jan 6, 2010 01:22 PM

          Paulaner Salvator.

          1. re: westcoastdelight
            whiner Jan 6, 2010 02:26 PM

            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
              westcoastdelight Jan 6, 2010 05:52 PM

              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
                whiner Jan 6, 2010 06:30 PM

                Thus my wine suggestion was Gewurztraminer ;-)

                1. re: westcoastdelight
                  carswell Jan 6, 2010 08:15 PM

                  «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
                    maria lorraine Jan 6, 2010 11:54 PM

                    Carswell's last graf nails it.

                    1. re: carswell
                      westcoastdelight Jan 8, 2010 01:31 PM

                      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
                        westcoastdelight Jan 8, 2010 03:01 PM

                        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
                          carswell Jan 8, 2010 03:03 PM

                          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. TonyO Jan 8, 2010 04:26 PM

                  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. t
                    tuxedocat Jan 17, 2010 12:22 AM

                    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!).

                    1. j
                      jjursch Oct 22, 2010 11:40 PM

                      Hi, I am intrigued by your description of your pork tenderloin dish (Jack Daniels, hoisin, honey, etc.)...do you have the exact recipe that you can share? I'd appreciate it! Thank you!


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