Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓
Isla Bonita Pork Tenderloin
Ingredients
Directions
Prepare the pork
Combine allspice, ginger, cinnamon, nutmeg, and mustard in a small bowl and set the spice mixture aside.
Remove and discard any silver skin and visible fat from the pork tenderloins, then pat the pork dry.
Sprinkle the spice rub all over the pork and rub it evenly onto the surface.
Cover and set aside for at least 30 minutes, or refrigerate up to 24 hours.
Grill and rest
Preheat the grill to medium high.
Grill the pork directly over medium heat for 25 minutes, turning every 5 minutes.
Transfer the pork to a cutting board and let it rest for 10 minutes before carving.
Nutrition, whole recipe (rough)
What these numbers assume: 7 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Cinnamon + nutmegtop 1% of all pairsSmell alikestrongCooked together11,917 recipes
Shared aroma: estragole (anise, licorice).
-
Allspice + cinnamontop 1% of all pairsSmell alikestrongCooked together5,536 recipes
Shared aroma: estragole (anise, licorice).
-
Allspice + nutmegtop 1% of all pairsSmell alikestrongCooked together3,331 recipes
Shared aroma: estragole (anise, licorice).
-
Ginger + cinnamontop 1% of all pairsSmell alikestrongCooked together6,380 recipes
Shared aroma: estragole (anise, licorice).
-
Allspice + gingertop 1% of all pairsSmell alikestrongCooked together2,620 recipes
Shared aroma: estragole (anise, licorice).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pork tenderloins
- Provide the lean meat that is seasoned, grilled and carved as the main dish.
- Ground allspice
- Adds warm, peppery aroma to the spice rub.
- Ground cinnamon
- Adds warm, sweet aroma that gives the rub its character.
- Ground ginger
- Adds warm, slightly spicy aroma to the rub.
- Grated nutmeg
- Adds warm, sweet aroma to the spice rub.
- Dry mustard
- Adds sharp, pungent flavor to the spice rub.
The step that matters
Resting the pork before carving. Resting lets juices redistribute through the meat, so slices stay moister when cut. Carving too early lets juices run out onto the board.
Swap the mustard
How well each one fits the dish's main ingredients (allspice, ginger, cinnamon, nutmeg, pork):
- Sweet potatofits about as well
- Carrotfits about as well
- Parsnipfits about as well
- Mustardthe original
Fit is the average pairing score against allspice, ginger, cinnamon, nutmeg, pork. 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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