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Roast Pork

Roast pork is baked in a pan with butter, salt, pepper, water, and optional potatoes.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 12 ingredients
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Roast Pork

Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Roast Pork

Ingredients

Directions

Prepare the pork

  1. Put a piece of fresh loin of pork in a roasting pan.

  2. Sprinkle with salt and pepper.

  3. Spread a little butter over it.

  4. Pour cup water into the pan.

Roast

  1. Set in the oven for 1 hour or more, according to the size of the roast.

  2. Baste occasionally.

  3. Small peeled raw potatoes may be roasted in the pan with the pork, seasoning and basting them also.

  4. Set them around the meat on the same platter.

Nutrition, whole recipe (rough)

1348Calories
82 gProtein
57 gFat
120 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Raw Beef100g cooked250
Pork100g cooked242
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cracker5 saltine crackers (15g)66
Black Pepper1 tsp ground (2.3g)6
Salt1 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.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. 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. See the original page.

Photo for illustrative purposes only · Contact us to use it

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. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  4. Beef + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  5. Milk + porktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Loin of pork
Forms the main cut of meat, which becomes tender and juicy as it roasts.
Butter
Adds fat that helps the surface brown and gives a richer flavor.
Raw potatoes
Roast alongside the pork, absorbing its seasoning and drippings as they cook.

The step that matters

Baste occasionally. Spooning pan juices over the roast keeps the surface moist and helps it brown evenly, while the meat cooks through over the long roasting time.

“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.

More roast pork recipes

Loin 29Leg 28Apple Sauce for 3Cold Steaks 3Shoulder 3Stuffed 3 See all 84 →

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