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Pork, Griskin of

A large pork loin roast seasoned with sage, breadcrumbs, salt, and pepper, served with apple sauce and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Pork, Griskin of

Ingredients

Directions

Prepare

  1. Place the pork loin in a stewpan and cover it with cold water.

  2. Bring the water to a boil, then remove the meat and take off the skin.

Roast and season

  1. Return the meat to a clear fire and roast it.

  2. Before the meat is fully cooked, sprinkle it with sage, bread crumbs, salt, and pepper.

  3. Baste the meat generously before adding the seasoning, but not afterwards.

Serve

  1. Serve with apple sauce and gravy.

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 + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Pork + meattop 11% of all pairs
    Smell alikemoderate
    Cooked together3,208 recipes

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

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

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

  5. Pork + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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 roast, providing the meat that is cooked and served.
Powdered sage
Adds a savoury, aromatic flavour to the outer surface of the meat.
Bread crumbs
Coats the surface and helps form a crust that can brown during roasting.

The step that matters

Basting before seasoning. Basting generously before the seasoning goes on lets the meat's juices and fat moisten the surface and carry flavour, while later basting would wash the sprinkled seasoning and crumbs off the meat.

Swap the apple

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

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

Fit is the average pairing score against pork, meat, sage, bread, pepper, 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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