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Lemon-and Prosciutto-Stuffed Pork Loin Roast with Broccolini

By epicurious · From Open Recipes · 16 ingredients
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Lemon-and Prosciutto-Stuffed Pork Loin Roast with Broccolini

Why it works: Pork and chicken match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 5,375 recipes mention both. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

The recipe

Makes 8 to 10 servings

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pork + chickentop 1% of all pairs
    Aroma overlapstrong
    Mentioned together5,375 recipes

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

  2. Lemon + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

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

  3. Olive + chickentop 4% of all pairs
    Aroma overlapstrong
    Mentioned together10,796 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

  4. Lemon + white winetop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together3,764 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Lemon + olivetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together10,849 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

Flavor stand-ins for the chive

How well each one fits the dish's main ingredients (pork, prosciutto, lemon, pepper, olive, chicken, white wine):

  1. Tomatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Potatobetter flavor fit
  4. Chivethe original

Fit is the average pairing score against pork, prosciutto, lemon, pepper, olive, chicken, white wine. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).