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Pork Tenderloin with Bacon

A pork tenderloin cooked with bacon drippings and cream, finished with fried bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pork and cream are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,093 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Pork Tenderloin with Bacon

Oven, in the book's wordsA hot oven

Ingredients

Directions

Fry the bacon

  1. Fry the bacon in a skillet until crispy, then remove it from the pan.

Cook the pork

  1. Coat the pork tenderloin in flour and fry it in the bacon drippings.

  2. Before removing the tenderloin, pour in the cream and let it cook for a few minutes.

  3. Remove the tenderloin from the pan and garnish with the fried bacon.

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. Pork + creamtop 16% of all pairs
    Smell alikelow
    Cooked together3,093 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  3. Pork + flourtop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Pork and flour barely smell alike, yet cooks put them together in 11,187 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Pork tenderloin
Forms the main body of the dish and carries the meat's flavor and texture.
Bacon
Renders fat into the pan for frying and adds salty, smoky flavor.
Cream
Adds richness and body to the pan juices, forming a smoother sauce.
Flour
Coats the pork so it browns well and lightly thickens the pan drippings.

The step that matters

Simmering the cream in the pan. Cream can split or turn grainy if it boils hard or reduces too fast. Letting it cook gently for a few minutes keeps it smooth and lets it blend with the drippings.

“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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