Malagache Fillet of Pork

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. Olive + coriandertop 6% of all pairs
   Smell alikestrong
   Cooked together6,615 recipes

   Shared aroma: 2-undecenal (sweet).

2. Onion + mustardtop 6% of all pairs
   Smell alikestrong
   Cooked together9,259 recipes

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

3. Olive + mustardtop 8% of all pairs
   Smell alikestrong
   Cooked together5,950 recipes

   Shared aroma: eucalyptol (eucalyptus, herbal).

4. Olive + oniontop 8% of all pairs
   Smell alikemoderate
   Cooked together29,779 recipes

   Shared aroma: 2,4-decadienal (seaweed).

5. Mustard + coriandertop 8% of all pairs
   Smell alikestrong
   Cooked together967 recipes

   Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Pork fillet

Is the main protein, cooked quickly so it stays tender while browning on the outside.

Plain flour

Coats the pork so it browns well and helps thicken the pan juices into a light sauce.

Double cream

Adds richness and body to the sauce, and reducing it thickens the sauce further.

Green peppercorns

Provide a sharp, pungent heat that flavours the sauce.

Brandy

Adds aroma and depth of flavour to the pan sauce.

Mustard

Adds sharpness that balances the richness of the cream.

The step that matters

Swap the coriander

How well each one fits the dish's main ingredients (pork, flour, olive, onion, brandy, cream, mustard):

1. Capersfits better
2. Garlicfits better
3. Thymefits better
4. Corianderthe original

Fit is the average pairing score against pork, flour, olive, onion, brandy, cream, mustard. Candidates are from the same food group and used in at least 100 recipes.