Beverage pairing: This dish has great balance on its own, so a balanced wine is also called for. Pork can often go with red or white wine; the salsa verde may push in the direction of the latter. However, a light, lean, and earthy red might be a little more interesting. Use the mustard as a jumping off point and go with a simple red from the region of Dijon, Burgundy. Try the 2005 Bourgogne Passetoutgrain from Domaine Jean Tardy, a bright, juicy blend of 50 percent Pinot Noir and 50 percent Gamay from one of the top producers in the region.