Why it works: Pork and sauce are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 4,666 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Fillet of Pork Roasted
Ingredients
Directions
Prepare
Remove the chine bone from the underside of the pork.
Marinate the pork overnight.
Roast and serve
When ready to roast, run a spit through the pork and tie it to another spit.
Cover the pork with paper and roast it gently.
If the pork is not colored enough when serving, glaze it lightly and serve with Robert sauce underneath.
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 + saucetop 23% of all pairsSmell alikelowCooked together4,666 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pork
- Forms the main body of the dish, and its gentle roasting keeps the meat tender.
The step that matters
Covering the pork with paper before roasting. Covering the pork with paper while it roasts gently slows surface browning, so the meat cooks through before the outside darkens too much.
“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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