The pork tenderloin is quite neutral in taste, so it is with the sauce or side dish that the wine should be served!
The natural pork filet-mignon is tender and fine, its taste is light, so the wine that accompanies it will also be light and not too present in the mouth. However, it needs enough fruit to match the meat with its aromas. Red wines such as Sancerre, Saumur for the Loire and Premières-Côtes de Bordeaux for the Bordeaux vineyard will then be recommended.
With the traditional fruit filet mignon, the acidity of the cooked fruit should be balanced by a powerful and generous wine. Those from the south of France, such as Madiran in the southwest, Pessac-Léognan in Bordeaux or Saint-Jospeh in the Rhône Valley, will bring welcome red fruit notes.
If you have planned a pork filet mignon with mustard, you should accompany the melting side of the sauce and dish with aromatic wines but not too tannic, so as not to take the mouth away! The Cornas appellation in the Rhône Valley corresponds, the wines of Morey-Saint-Denis in Burgundy or Sancerre in the Loire will also be perfect. The whites of the Côtes-de-Provence, in Provence are also adapted.
Finally, if you eat filet mignon with mushrooms, white wine is the most recommended, indeed both dishes are delicate, white Burgundy such as Rully and Meursault or Condrieu in the Rhône Valley are fatty, fruity wines that will perfectly accompany your pork filet mignon with mushrooms!
The filet-mignon, the tenderest part of the pork, with a delicate taste, not too pronounced... and which can be cooked with just about anything! This part of choice can be cooked in sauce, with mustard, with fruit, with various garnishes... It is not the meat that poses a problem but the side dishes... We will try to bring you as many elements as possible so that, whatever the recipe, you are always ready to draw the right bottle!