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Roast Loin of Pork

Roast Loin of Pork is a seasoned pork loin roasted with sage, onions, and potatoes, served with apple sauce.

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 ↓

Roast Loin of Pork

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Trim and score the loin of pork, separating the bones with a small chopper or meat saw.

  2. Make an incision in the upper part of the loin for stuffing, sew it up with twine, and skewer it lengthwise.

Roast

  1. Roast the pork for about 1 hour and 15 minutes at 400°F (200°C).

Serve

  1. Once done, dish it up.

  2. Pour brown gravy underneath.

  3. Garnish with small fried potatoes.

  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.

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. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  3. Pork + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

  4. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

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

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

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, supplying the meat that is roasted and carved.
Butter
Adds fat that promotes browning and carries flavour across the surface of the meat.
Onions
Release sugars and moisture as they cook, adding sweetness and savoury depth to the dish.
Sage leaves
Contribute aromatic herbal flavour that pairs well with rich pork.

The step that matters

Roast the pork for about 1 hour and 15 minutes at 400°F (200°C).. Pork loin dries out quickly once its interior passes the safe temperature, so timing the roast carefully keeps the meat moist while ensuring it is fully cooked.

Swap the apple

How well each one fits the dish's main ingredients (pork, sage, onion, pepper, butter, potato, sauce):

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

Fit is the average pairing score against pork, sage, onion, pepper, butter, potato, 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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