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Roast Pork Tenderloin

A pork tenderloin stuffed with seasoned dressing, wrapped in bacon, and roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pork and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 22,121 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Roast Pork Tenderloin

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Split the tenderloin lengthwise.

  2. Fill it with well-seasoned dressing.

  3. Bind it up with kitchen twine.

  4. Sprinkle with coarse sea salt and black pepper.

  5. Place slices of bacon on top.

Roast

  1. Roast in a 350°F (175°C) oven for one hour.

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 + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

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 roast, cooking to tender, juicy meat when heated gently.
Bacon
Lays fat over the surface, adding moisture and savory flavor and helping the outside brown as it renders.
Seasoned dressing
Fills the split tenderloin, adding flavor and moisture inside the roast.

The step that matters

Bind it up with kitchen twine. Tying the tenderloin into an even shape helps it cook at a uniform rate, so the thin ends do not overcook before the center is done.

“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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