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.
Schweinefilet mit Senfkruste & Rahmwirsing
Kochutensilien
- 1 Ofen & Backblech für das Filet
- 1 Pfanne für den Wirsing
- 1 Schneidebrett & Messer
- 1 Pinsel für die Senfkruste
Zutaten
Für das Schweinefilet:
- 400 g Schweinefilet
- 2 EL grober Senf
- 1 EL Dijon-Senf
- 50 g Semmelbrösel
- 1 TL gehackter Thymian
- 1 TL gehackter Rosmarin
- 2 EL Olivenöl
- Salz & Pfeffer
Für den Rahmwirsing:
- 200 g frischer Wirsing (in feine Streifen geschnitten)
- 1 kleine Zwiebel (gehackt)
- 1 EL Butter
- 100 ml Sahne
- 50 ml Gemüsebrühe
- Salz, Pfeffer, Muskatnuss
Zubereitung
- Schweinefilet vorbereiten:Filet mit Salz & Pfeffer würzen. Mit Dijon-Senf einreiben. Mit Semmelbröseln, Thymian & Rosmarin bestreuen
- Backen:Filet auf ein Backblech legen. Bei 180°C (Ober-/Unterhitze) ca. 25 Minuten garen
- Wirsing zubereiten:Butter in einer Pfanne erhitzen. Zwiebeln anschwitzen, Wirsing dazugeben. Mit Brühe & Sahne ablöschen, würzen
- Servieren:Schweinefilet in Scheiben schneiden. Mit Rahmwirsing auf Tellern anrichten
