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Pork Loin with Apricot, Sage & Pine Nut Stuffing

Liven up Sunday lunch - try pork loin with a fruity and herby stuffing

By bbcgoodfood · From Open Recipes · 9 ingredients
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Why it works: Sage and pine share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 61 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

The recipe

Serves 6

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

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. Sage + pinetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together61 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Sage + thymetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,485 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Celery + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together3,188 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Celery + sagetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together718 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Thyme + pinetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together93 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (butter, celery, sage, thyme, pine, nuts, apricot):

  1. Carrotbetter flavor fit
  2. Potatobetter flavor fit
  3. Tomatobetter flavor fit
  4. Onionthe original

Fit is the average pairing score against butter, celery, sage, thyme, pine, nuts, apricot. 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).