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Filet De Porc a LA Sauce Robert

Pork tenderloin braised in broth, white wine, and onions, finished with a beurre‑roux sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Filet De Porc a LA Sauce Robert

Ingredients

Directions

Prepare the pork

  1. Prepare the pork tenderloin as previously described.

  2. In a pot, melt 2 tablespoons of butter over medium heat.

  3. Season the pork with ½ teaspoon of coarse sea salt and ¼ teaspoon of black pepper.

  4. Sear the pork evenly on all sides.

  5. Add ¾ cup of broth, ¾ cup of white wine, the bouquet garni, and the studded onion.

  6. Cover the pot and simmer for 2 hours, basting four times.

Make the sauce

  1. For the sauce, peel and chop 2 cups of onions, removing the hard parts.

  2. In a large pot, melt 1 tablespoon of butter and sauté the onions until golden.

  3. Stir in 2 tablespoons of flour and cook for 2 minutes.

  4. Remove from heat and add 1¼ cups of broth, ¼ teaspoon of salt, and ¼ teaspoon of black pepper.

  5. Cook for 10 minutes, stirring occasionally.

Finish and serve

  1. Once the pork is cooked, strain the juices from the pot and degrease them.

  2. Combine the juices with the sauce and reduce for 5 minutes, stirring.

  3. Serve the sauce on a plate with the pork on top.

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. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Pork tenderloin
Is the main protein, cooked slowly in liquid so it stays moist and tender.
Flour
Thickens the sauce as it cooks with the butter and onions.
Onions
Build the sweet, savoury base of the sauce as they caramelise to golden.
White wine
Adds acidity and aroma to the braising liquid, deepening the flavour.
Broth
Provides the liquid that braises the pork and forms the body of the sauce.

The step that matters

Cooking the flour into the onion roux. Cooking the flour for the full 2 minutes in butter removes its raw taste and lets it thicken the sauce properly; undercooked flour leaves a pasty, floury flavour.

Swap the clove

How well each one fits the dish's main ingredients (pork, butter, pepper, white wine, onion, flour):

  1. Thymefits better
  2. Garlicfits better
  3. Parsleyfits better
  4. Clovethe original

Fit is the average pairing score against pork, butter, pepper, white wine, onion, flour. 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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