Why it works: Pork and flour are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 11,187 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Roast Pork
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
Preheat your oven to 350°F (175°C).
Dredge the pork roast with flour.
Roast and serve
Place the pork in the oven and baste it often.
Make a gravy from the juices, pouring off some grease if the roast is very fatty.
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.
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Pork + flourtop 27% of all pairsSmell alikelowCooked together11,187 recipes
Shared aroma: isobutyraldehyde (malty, green).
Pork and flour barely smell alike, yet cooks put them together in 11,187 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pork roast
- Provides the main meat, whose fat and juices carry the flavour and feed the gravy.
- Flour
- Coats the outside of the roast, helping it brown and giving the gravy body.
The step that matters
Basting the roast often. Spooning hot juices over the surface keeps it moist and helps build browning, while the meat's own fat and juices keep the gravy flavourful.
“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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