Wines that pair with

Baked Pork Tenderloin Stuffed With Cranberries

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Pinot Noir

Interesting

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Why it works with Baked Pork Tenderloin Stuffed With Cranberries

Pinot Noir brings cherry and earth alongside Baked Pork Tenderloin Stuffed With Cranberries; no clash, no domination, just balance.

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White Wine

Adventurous

White · Medium · Dry

A catchall for white wine generally — covers everything from a $10 weeknight pour to grand cru Burgundy. Match the bottle's weight to the food's weight; rarely fails.

Why it works with Baked Pork Tenderloin Stuffed With Cranberries

White Wine's body and acid balance Baked Pork Tenderloin Stuffed With Cranberries's flavor profile.

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