Why it works: Pork and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,371 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓
Loin Op 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 the pork
Simmer the loin of pork until nearly done.
Remove the skin and brush it with the egg yolk.
Cover the skin thickly with bread crumbs.
Bake
Roast in a 400°F (200°C) oven for 15 minutes.
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.
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Pork + breadtop 13% of all pairsSmell alikemoderateCooked together4,371 recipes
Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Pork + eggtop 30% of all pairsSmell alikemoderateCooked together10,387 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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 supplies the meat that is cooked through.
- Egg yolk
- Acts as a binder so the bread crumbs stick to the skin and help it brown.
- Bread crumbs
- Form a crisp, golden coating on the outside of the pork as it roasts.
The step that matters
Simmer the loin until nearly done. Simmering partly cooks the pork before roasting. Stopping just short of done leaves room for the oven to finish it without drying the meat out.
“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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