I'm looking to pair a wine with a pork dish.. Sautéed pork loin with a cranberry and pear mostarda, ricotta polenta, brussels sprouts & hazelnuts. My mind immediately goes into white territory, which would be fine, but I'd like to move away from whites, as all the other dishes in this particular meal are paired with a white. What do you guys think? If I'm absolutely stuck with a white, which would work? If not, what sort of reds do you think? Any help will be really appreciated. Thanks!