An elegant winter dish with depth and sophistication: Tender pork fillet, coated in a spicy mustard crust, meets creamy creamed savoy cabbage – a combination that combines both rustic down-to-earthness and fine elegance. The gentle acidity of the mustard and the slight sweetness of the creamed savoy cabbage make this dish a perfect candidate for a balanced wine pairing.
➡ But which wine goes best with it? In this article, you’ll find out why an elegant Pinot Blanc, Chardonnay or a velvety Pinot Noir are perfect for this dish. 🍷🐖
🍷 Perfect wine pairing with pork fillet with mustard crust & creamed savoy cabbage
Why is this dish an exciting challenge for wine pairing?
This dish combines several flavour components: ✔ Tender meat texture (pork fillet) ✔ Spicy, slightly sour crust (mustard, herbs, breadcrumbs) ✔ Gentle sweetness & creaminess (creamed savoy cabbage, cream)
➡ A suitable wine must have acidity, elegance & a certain fullness to balance both the flavour of the mustard crust and the creaminess of the savoy cabbage.
1st Pinot Blanc (Germany or Alsace)
✔ Why does it fit perfectly?
- Light nutty flavours & fine acidity underline the creamed savoy cabbage
- Soft, creamy texture & little wood complement the mustard crust without dominating
- Soft, creamy texture & little wood complement the mustard crust without dominatingFruity notes (pear, apple) bring freshness to the dish
➡ Tip: A Pinot Blanc from Baden or a Pinot Blanc from Alsace is an elegant choice.
2. chardonnay (Burgundy or California)
✔ Why does Chardonnay work so well?
- Creamy structure & subtle woody notes harmonise with creamed savoy cabbage
- Medium acidity & light butteriness go well with the mustard crust
- Ripe fruit (melon, pear, honey) rounds off the pairing
➡ Tip: A Meursault (Burgundy) or a Californian Chardonnay with a light woody flavour is perfect.
3. pinot noir (Germany, Baden or Palatinate)
✔ Why is Pinot Noir an exciting alternative?
- Soft tannins & mild fruit (cherry, red berries) complement the pork fillet
- Slightly spicy & gentle woody notes go well with the mustard crust
- Elegant acidity structure ensures freshness
➡ Tip: A Pinot Noir from the Palatinate or Baden is a great red wine alternative.
Pork fillet with mustard crust & creamed savoy cabbage
Cooking utensils
- 1 Oven & baking tray for the fillet
- 1 Pan for the savoy cabbage
- 1 Cutting board & knife
- 1 Brush for the mustard crust
Ingredients
For the pork fillet:
- 400 g Pork fillet
- 2 EL coarse mustard
- 1 EL Dijon mustard
- 50 g Breadcrumbs
- 1 TL chopped thyme
- 1 TL chopped rosemary
- 2 EL Olive oil
- Salt & pepper
For the creamed savoy cabbage:
- 200 g fresh savoy cabbage (cut into fine strips)
- 1 small onion (chopped)
- 1 EL Butter
- 100 ml Cream
- 50 ml Vegetable broth
- Salt, pepper, nutmeg
Preparation
- Prepare the pork fillet:Season the fillet with salt and pepper. Rub with Dijon mustard. Sprinkle with breadcrumbs, thyme & rosemary
- Baking:Place the fillet on a baking tray. Cook at 180°C (top/bottom heat) for approx. 25 minutes
- Prepare the savoy cabbage:Heat the butter in a pan. Sauté the onions, add the savoy cabbage. Deglaze with stock and cream, season
- Serve:Cut the pork fillet into slices. Serve on plates with creamed savoy cabbage
