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Pork, Tenderloin of

Pan‑fried pork tenderloin chops seasoned with sage, salt, and pepper, served with a sage‑flavored pan sauce.

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 chops

  1. Heat a little frying fat in a pan.

  2. Place the tenderloin chops in the pan.

  3. Sprinkle lightly with sage, coarse sea salt, and black pepper.

  4. Cook gently for 10 minutes.

  5. Turn the chops and sprinkle the other side.

  6. Cook slowly for another 10 minutes.

  7. 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.

  3. Season the liquid to taste with coarse sea salt and black pepper.

  4. Boil the liquid 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
Forms the main body of the dish; cooked gently so the meat stays tender and juicy.
Sage
Adds an earthy, aromatic flavour that complements the pork.
Frying fat
Conducts heat to brown the chops and carries flavour from the pan into the sauce.

The step that matters

Cook the chops gently. Pork tenderloin is lean and dries out quickly at high heat. Cooking slowly over gentle heat keeps the meat moist while it cooks 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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