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Pork, Tenderloin of

Tender pork chops cooked with sage, salt, pepper, and a pan sauce made from boiling water and pan fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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, Tenderloin of

Ingredients

Directions

Sear the pork

  1. Heat a frying pan with a little frying fat.

  2. Place the chops in the pan and sprinkle lightly with sage, salt, and pepper.

  3. Cook gently for 10 minutes, then turn the chops and season the other side.

  4. Cook slowly for another 10 minutes.

  5. Remove the chops and keep them warm.

Make the pan sauce

  1. Pour away all the fat from the pan.

  2. Add a little boiling water to the sediment in the pan and season to taste with salt and pepper.

  3. Boil the mixture and pour it around the chops before serving.

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).

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

What each ingredient does

Tenderloin chops
Provide the lean meat that is cooked gently until tender and cooked through.
Sage
Adds a savoury, herbal aroma that flavours the pork crust.
Black pepper
Adds a mild, sharp heat that seasons the meat and sauce.

The step that matters

Cook gently for 10 minutes, then turn the chops. Cooking on moderate, gentle heat keeps lean pork from drying out and toughening. Turning once lets both sides brown evenly and cook through.

“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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