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Roast Griskin of Pork

Roast pork joint seasoned with sage, served with apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sage and apple work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 755 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

Roast Griskin of Pork

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat your oven to 400°F (200°C).

  2. Baste the pork joint well and dust it with flour.

Roast

  1. Roast the pork in the oven, ensuring it does not dry out.

  2. Ten minutes before it is done, sprinkle powdered sage over the meat.

Finish and serve

  1. Make gravy in the dripping pan and strain it over the pork.

  2. Serve the roast with a tureen of apple sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sage + appletop 10% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

    Shared aroma: 2-hexenal (green, leafy).

  2. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

  3. Flour + sagetop 13% of all pairs
    Smell alikemoderate
    Cooked together2,115 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pork + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together1,581 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork joint
Provides the main meat, whose fat and connective tissue keep the roast moist and flavorful as it cooks.
Flour
Dusted on the surface, it helps the skin and outer layer brown and crisp in the oven.
Powdered sage
Adds an aromatic, savoury herbal flavour to the surface of the meat.
Gravy
Made from the pan drippings, it adds moisture and savoury depth to the sliced roast.

The step that matters

Keep the pork from drying out. Lean meat loses moisture as its proteins tighten with heat, so cooking too long makes it dry. Basting and watching the oven time help keep the juices in the meat.

Swap the apple

How well each one fits the dish's main ingredients (pork, flour, sage, sauce):

  1. Avocadofits better
  2. Raisinfits better
  3. Lemonfits better
  4. Applethe original

Fit is the average pairing score against pork, flour, sage, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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