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Pork, Roast Loin of

Roast pork loin seasoned with coarse sea salt and salad oil, served with apple sauce and gravy from drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pork and apple are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,581 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Pork, Roast Loin of

Ingredients

Directions

Prepare

  1. Score the skin of the pork loin in strips about 1 inch apart.

Roast

  1. Place the joint far from the fire to prevent the crackling from hardening before the meat is cooked through.

  2. If the pork is very lean, rub it with salad oil and baste it frequently while cooking.

  3. Cook the pork thoroughly but do not let it dry out.

Serve

  1. Serve with apple sauce and gravy made from the drippings.

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

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

  2. Pork + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,666 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Apple + saucetop 31% of all pairs
    Smell alikelow
    Cooked together965 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 loin
Forms the main body of the dish, providing the meat that is cooked through and sliced.
Salad oil
Adds fat to lean meat, helping it stay moist and brown during roasting.
Coarse sea salt
Seasons the meat and helps draw moisture to the skin for crisping.
Apple sauce
Adds sweetness and acidity that balance the rich, savory pork.

The step that matters

Cook the pork thoroughly but do not let it dry out. Pork loin is lean, so it can go from done to dry quickly. Cooking to the right internal temperature and basting lean cuts helps keep the meat juicy while ensuring it is safe to eat.

Swap the apple

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

  1. Avocadofits better
  2. Applethe original
  3. Coconutfits about as well
  4. Mangofits less well

Fit is the average pairing score against pork, 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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