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Pork Tenderloin Eu Casserole

A casserole of pork tenderloin strips stuffed with bread dressing, onions, and drippings, baked with tomatoes, peppers, onions, and sausages.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Pork Tenderloin Eu Casserole

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 the pork

  1. Split the tenderloin strips and stuff them with bread dressing mixed with the browned onion, salt, pepper, and drippings.

  2. Tie the dressing securely between the strips with kitchen twine.

Assemble and bake

  1. Place the stuffed tenderloin in a covered baking dish.

  2. Surround with tomatoes, sweet peppers, onions, and sausages.

  3. Season with salt, pepper, and paprika.

  4. Bake covered at 350°F (175°C) for about 1 hour until the vegetables are tender.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  4. Bread + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 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 meat that is stuffed and rolled around the dressing, giving the dish its body.
Bread dressing
Fills the pork and soaks up drippings, adding moisture and savory bulk inside the meat.
Sausages
Add fat and savory flavor that seasons the surrounding vegetables and tomatoes as they cook.
Tomatoes
Release liquid as they cook, creating a moist sauce around the pork and vegetables.
Onions
Soften and turn sweet during baking, adding depth and aroma to the casserole.

The step that matters

Tie the dressing securely between the strips. If the twine is loose or the roll is not closed well, the dressing can leak out during baking and the pork may cook unevenly around the filling. Secure tying keeps the stuffing in place so the meat stays moist and holds its shape.

Swap the onion

How well each one fits the dish's main ingredients (pork, butter, pepper, bread, tomato):

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits about as well
  4. Onionthe original

Fit is the average pairing score against pork, butter, pepper, bread, tomato. 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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