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Roast Griskin of Pork

A roasted pork joint seasoned with powdered sage, served with apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sage and apple work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 755 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

Roast Griskin of Pork

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Roast

  1. Preheat your oven to 400°F (200°C).

  2. Place the pork joint in the oven and baste it well.

  3. Dust the joint with flour.

  4. Roast the pork until cooked through, ensuring it does not dry out.

  5. About 10 minutes before it is done, sprinkle powdered sage over the meat.

Finish and serve

  1. Make gravy in the dripping pan and strain it over the pork.

  2. Serve with a tureen of apple sauce.

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.

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. Sage + appletop 10% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

    Shared aroma: 2-hexenal (green, leafy).

  2. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

  3. Flour + sagetop 13% of all pairs
    Smell alikemoderate
    Cooked together2,115 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pork + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together1,581 recipes

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

  5. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Pork joint
Forms the main body of the dish, and its fat and connective tissue keep the meat moist as it roasts.
Flour
Dusted on the surface, it helps the outside brown and thicken the drippings for the gravy.
Powdered sage
Adds a savoury, aromatic flavour to the meat's surface.
Apple sauce
Its sweetness and acidity balance the rich, fatty pork.

The step that matters

Roast until cooked through without drying out. Pork that is overcooked loses moisture as its proteins tighten, becoming dry and tough. Basting helps the surface stay moist, and the joint should be checked for doneness rather than relying only on time.

Swap the apple

How well each one fits the dish's main ingredients (pork, flour, sage, sauce):

  1. Avocadofits better
  2. Raisinfits better
  3. Lemonfits better
  4. Applethe original

Fit is the average pairing score against pork, flour, sage, sauce. 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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