Herb-crusted pork tenderloin, thyme jus

Which wine to enjoy with pork tenderloin?

A tender, delicate meat, to pair with a red with melting tannins.

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Preparation
15 min
Cooking time
30 min
Servings
4
Difficulty
Easy
Wine service
15 °c

Ingredients

  • Pork tenderloins 2
  • Wholegrain mustard 2 tbsp
  • Breadcrumbs 40 g
  • Flat-leaf parsley 1/2 bunch
  • Thyme 3 sprigs
  • Garlic clove 1
  • Olive oil 2 tbsp
  • Veal stock 20 cl
  • Salt and pepper to taste

Preparation

  1. Preheat the oven to 200°C.
  2. Sear the tenderloins on all sides in the olive oil for 5 minutes.
  3. Mix the breadcrumbs, chopped parsley, garlic and stripped thyme.
  4. Brush the tenderloins with mustard, then roll them in the herb breadcrumbs.
  5. Roast for 20 minutes, then leave to rest for 5 minutes.
  6. Deglaze the pan with the veal stock and a sprig of thyme, reduce by half and serve with the sliced meat.

THE PAIRING ON THE PALATE

Theyron Red, the ideal pairing

The garrigue flavours of Theyron Red answer the thyme and parsley, and its melting tannins complement the tenderness of the pork.

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IN BRIEF

The essentials of pairing wine and pork tenderloin

Answers to the most frequently asked questions about this pairing.

Which wine to serve with pork tenderloin?
A light red with melting tannins, such as Theyron Red, or a round white depending on the sauce.
White or red with pork?
White suits a creamy or fruit sauce. A supple red is ideal with a herb crust or a rich jus.
At what temperature should the wine be served?
Around 15°C, slightly chilled.
Which wine with pork tenderloin and prunes?
A fruity, supple red, which answers the sweetness of the prunes without weighing down the dish.

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