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Pork Tenderloin Larded

A pork tenderloin stuffed with butter, cracker crumbs, and seasonings, then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pork and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 13,933 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Pork Tenderloin Larded

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the pork

  1. Wipe the tenderloins clean with a damp cloth.

  2. Make a deep pocket lengthwise in each tenderloin using a sharp knife.

  3. Cut the pork into long thin strips and lard each tenderloin.

Make the stuffing

  1. Melt the butter in the boiling water.

  2. Add the seasonings and cracker crumbs, mixing thoroughly.

Stuff and bake

  1. Fill each pocket in the tenderloins with the stuffing and sew them up with coarse thread.

  2. Place the tenderloins in a baking pan and bake at 400°F (200°C) for 45 minutes, basting constantly with brown 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. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Pork tenderloins
The main lean meat that is stuffed, rolled and roasted as the centrepiece.
Fat pork
Lardng strips melt into the lean meat, adding moisture and rich pork flavour during roasting.
Cracker crumbs
Absorb the buttery liquid and bind the stuffing so it holds together inside the pocket.
Butter
Adds richness and a silky mouthfeel to the stuffing and carries flavour.
Poultry seasoning
Adds savoury, herbal aroma to the stuffing.

The step that matters

Filling and sewing the pockets. Cracker crumbs swell as they absorb liquid, so overfilled pockets can split the meat or push stuffing out during roasting. Fill firmly but not tightly, and close the seams securely.

“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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