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Roasted Loin of Pork

Roasted Loin of Pork is a pork loin roasted over a clear fire, basted, thickened with flour, served with apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Roasted Loin of Pork

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Roast the pork

  1. Score the loin of pork all over.

  2. Place it in front of a clear fire to roast, not too close.

  3. Baste frequently with its own drippings for about 2.5 hours.

  4. Once done, transfer to a dish.

Finish and serve

  1. Thicken the drippings with flour and pour over the pork.

  2. 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. Apple + sagetop 10% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

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

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

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 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
Provides the meat that is roasted, with its drippings used for basting and gravy.
Butter
Adds fat for basting, helping the surface brown and stay moist during roasting.
Flour
Thickens the pan drippings into a gravy that coats the pork.

The step that matters

Basting with drippings over a long roast. Basting for about 2.5 hours keeps the surface moist and helps it brown evenly. Roasting too close to the fire can scorch the outside before the centre cooks through.

Swap the sage

The recipe marks sage as optional. How well each one fits the dish's main ingredients (pork, butter, flour, apple, sauce, onion, pepper):

  1. Sagethe original
  2. Thymefits about as well
  3. Garlicfits about as well
  4. Capersfits about as well

Fit is the average pairing score against pork, butter, flour, apple, sauce, onion, pepper. 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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