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Guinness & Honey Glazed Pork Loin

Kevin Dundon's Guinness-glazed pork loin is so tasty and easy to carve

By bbcgoodfood · From Open Recipes · 6 ingredients
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Why it works: Honey and pork match in chemistry and in kitchens. They rank in the top 14% of all ingredient pairs, and 663 recipes mention both. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

The recipe

Serves 6

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Honey + porktop 14% of all pairs
    Aroma overlapstrong
    Mentioned together663 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Honey + white winetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together154 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. White wine + parsleytop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together2,868 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Pork + white winetop 8% of all pairs
    Aroma overlapstrong
    Mentioned together1,537 recipes

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

  5. Honey + sugartop 12% of all pairs
    Aroma overlaplow
    Mentioned together2,932 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

Flavor stand-ins for the parsley

How well each one fits the dish's main ingredients (honey, sugar, pork, white wine):

  1. Gingerbetter flavor fit
  2. Cinnamonbetter flavor fit
  3. Thymebetter flavor fit
  4. Parsleythe original

Fit is the average pairing score against honey, sugar, pork, white wine. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).