What wine pairs with filet mignon de porc?

Beaujolais

red · Gamay · Beaujolais · France — 13–15°C

Beaujolais (Gamay on pink granite), served cool at 13°C, respects roast pork tenderloin's tenderness; strawberry and cherry bringing a fruity freshness that doesn't mask the fine delicate psoas muscle flesh, discreet tannins respecting 65°C pink cooking, acidity awakening optional Vauxprès caramelised apples on the side.

Côtes du Rhône

red · Grenache, Syrah · Rhône · France — 16–17°C

Côtes du Rhône Rouge (Grenache-Syrah from southern Rhône) — black cherry, garrigue and white pepper accompany pork tenderloin in Dijon-mustard crust; spicy edge echoing the heat of grain-mustard in golden breadcrumbs, Grenache roundness wrapping the tender flesh, supple tannins not competing with the side crème-fraîche-mustard sauce.