Spirits that pair with
Across 3 related dishes — most-paired first.
Rum
Caramel-toned, soft oak.
Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.
Works with Baked Pork Tenderloin · Oven Baked Pork Tenderloin · Baked Pork Tenderloin Stuffed With Cranberries
Tequila & mezcal
Aged, deep, almost whiskey-like.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Baked Pork Tenderloin · Oven Baked Pork Tenderloin · Baked Pork Tenderloin Stuffed With Cranberries
Bourbon & American whiskey
Vanilla, caramel, charred-oak sweetness.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Baked Pork Tenderloin · Oven Baked Pork Tenderloin · Baked Pork Tenderloin Stuffed With Cranberries
Scotch & Irish whiskey
Balanced, often with light smoke.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Baked Pork Tenderloin · Oven Baked Pork Tenderloin · Baked Pork Tenderloin Stuffed With Cranberries
Bourbon & American whiskey
Spicier, drier, more peppery than bourbon.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Baked Pork Tenderloin · Oven Baked Pork Tenderloin · Baked Pork Tenderloin Stuffed With Cranberries
Bourbon & American whiskey
Charcoal-mellowed bourbon cousin.
Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.
Works with Baked Pork Tenderloin · Oven Baked Pork Tenderloin · Baked Pork Tenderloin Stuffed With Cranberries
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