Try a dry Riesling (it's a classic with many pork-based dishes). If you're baking a ham with pineapple, consider a Sauvignon Blanc from a warmer climate; its tropical fruit flavors will pick up on the pineapple. If you prefer red, try a lighter red like Pinot Noir. Pork tenderloin can be quite the chameleon: it might want a dry Riesling or Gewurtztraminer if it's prepared with a spicy crust; or a fruity red wine, like Zinfandel, if it's roasted with dried fruit or braised in a wine sauce.