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Roasted Fillet of Pork

A pork fillet seasoned with salt and pepper, seared and roasted until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pork and olive are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 6,716 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Roasted Fillet of Pork

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Season the pork fillet with salt and pepper.

  3. Heat olive oil in a pan over medium heat.

Sear and roast

  1. Sear the pork on all sides until browned.

  2. Transfer the pork to the oven and roast for 25-30 minutes until cooked through.

  3. Let rest for 10 minutes before slicing.

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. Pork + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together6,716 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork fillet
Is the main protein, cooked through in the oven after searing.
Olive oil
Conducts heat in the pan and helps the pork brown evenly during searing.

The step that matters

Sear the pork on all sides until browned. Browning develops flavour through the Maillard reaction, which needs a dry surface and hot pan. Crowding the pan or leaving the pork wet causes steaming, leaving it pale and less flavourful.

“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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