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Loin of Pork Roasted

A roasted pork loin stuffed with bread, onion, and herbs, served with apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pork and onion are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,214 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Loin of Pork Roasted

Ingredients

Directions

Prepare

  1. Score the skin of the loin of pork.

Stuff and roast

  1. Stuff the loin with a mixture of bread, chopped onion, and herbs.

  2. Roast the pork until fully cooked.

Serve

  1. 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.

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 + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

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

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

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

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

  4. Bread + appletop 14% of all pairs
    Smell alikemoderate
    Cooked together1,790 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Bread + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together8,676 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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 and carries the stuffing while it cooks.
Bread
Soaks up juices and adds body to the stuffing, keeping it moist.
Onion
Adds sweetness and aroma to the stuffing as it cooks inside the meat.
Apple sauce
Adds acidity and sweetness that balance the richness of the roasted pork.

The step that matters

Roast the pork until fully cooked. Pork must reach a safe internal temperature throughout, and the stuffing in the center takes longest to heat. Checking the thickest point with a thermometer helps avoid undercooked meat or dry outer layers.

Swap the apple

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

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

Fit is the average pairing score against pork, bread, onion, 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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