Name: Pork Tenderloin with Bacon
Ingredients: 2 lbs pork tenderloin; one cup of cream; 1 stalk celery; 1 cup milk; 1 cup cream may be added to the beef after it is cooked; a cup of water; a piece of sheet iron under it so as not to have it come in contact; 40 fillet of beef; 1 fillet of beef; 1 small onion; 1 small carrot; 4 cloves; 2 bay leaves; 1 tsp; 2 lbs; 1 tbs; 1 egg; 1 saltspoon pepper; 41 veal cutlets; 2 tbs; 6 lbs; 1 lemon; 1 grated nutmeg; 5 tsp; 3 tsp; 2 tsp; 3 lbs; 3 tbs; 4 tbs; 42 meat loaf

Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

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.

Celery + carrottop 1% of all pairs

Smell alikestrong

Cooked together10,173 recipes

Shared aroma: myristicin (spice, warm).
Pork + beeftop 1% of all pairs

Smell alikestrong

Cooked together5,690 recipes

Shared aroma: 12-methyltridecanal (tallowy, beefy).
Carrot + clovetop 5% of all pairs

Smell alikestrong

Cooked together5,873 recipes

Shared aroma: cuminaldehyde (Spicy, cumin).
Onion + carrottop 6% of all pairs

Smell alikemoderate

Cooked together21,601 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Celery + clovetop 6% of all pairs

Smell alikestrong

Cooked together4,668 recipes

Shared aroma: gamma-decalactone (peach, creamy).

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

What each ingredient does

Pork tenderloin: Provides the main meat, which becomes tender and juicy when cooked gently in fat.
Bacon (in the method): Adds fat and smoky flavour to the pan and works as a garnish.
Cream: Adds richness and body to the pan juices as they cook down.
Flour (in the method): Forms a light coating that browns in the fat and helps the pork crisp.

The step that matters

Pouring in the cream before removing the tenderloin. Cream added to a hot pan can curdle or separate if it boils hard, so it should simmer gently for only a few minutes while the pan is still warm.

Swap the clove

How well each one fits the dish's main ingredients (pork, cream, celery, milk, beef, onion, carrot):

Thymefits better
Parsleyfits better
Garlicfits better
Clovethe original

Fit is the average pairing score against pork, cream, celery, milk, beef, onion, carrot. 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.

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Pork	100g cooked	242
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Onion	1 medium (110g)	44
Carrot	1 medium (61g)	25
Lemon	juice of 1 lemon (48ml)	12
Nutmeg	1 tsp ground (2.2g)	12
Clove	1 tsp ground (2g)	7
Celery	1 stalk (40g)	6
Black Pepper	1 tsp ground (2.3g)	6
Bay Leaf	1 leaf (0.6g)	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0
Veal	not in our table	0
Meat	not in our table	0

Pork Tenderloin with Bacon