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Roast Pork

Roast pork seasoned with pepper, sage, onion, coarse sea salt, flour, and drippings, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Roast Pork

Why it works: Pepper and sage 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 ↓

Roast Pork

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Rub the pork with pepper, sage, onion, coarse sea salt, flour, and drippings.

Roast and serve

  1. Bake for 20 minutes per pound.

  2. Baste often during cooking.

  3. Keep the oven temperature lower than for other meats.

  4. Serve with apple sauce.

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.

Photo for illustrative purposes only · Contact us to use it

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. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  3. Sage + oniontop 12% of all pairs
    Smell alikemoderate
    Cooked together3,628 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Sage + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,115 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Loin or spare ribs
The main cut of meat, which is roasted until cooked through.
Flour
Coats the surface so the rub clings and the exterior browns during roasting.
Drippings
Adds fat that carries flavor and helps keep the surface moist and browned.
Sage
Adds a savory, herbal aroma to the meat.
Onion
Adds aroma and savory flavor to the rub.

The step that matters

Keep the oven temperature lower than for other meats. Gentle, moderate heat cooks the pork through evenly while the interior stays juicy. Excess heat dries out the outside before the center is done.

Swap the onion

How well each one fits the dish's main ingredients (pepper, sage, flour):

  1. Parsnipfits better
  2. Kalefits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against pepper, sage, flour. 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.

More roast pork recipes

Loin 29Leg 28Apple Sauce for 3Cold Steaks 3Shoulder 3Stuffed 3 See all 84 →

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