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Baked Pork

A pork roast baked with sage and onions, served with a gravy made from its drippings and a splash of boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Baked Pork

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Cut the rind of the pork at regular intervals with a sharp knife.

  2. Stuff the cuts with sage and onions.

Bake

  1. Place the pork in a baking dish in the oven.

  2. Turn the pork occasionally to ensure even baking.

  3. Bake for 20 minutes per pound.

  4. Baste frequently.

Make the gravy and serve

  1. Once done, place on a hot dish and pour out the drippings.

  2. Add a little boiling water to the drippings and stir to make gravy.

  3. Pour the gravy around the meat, not over it.

  4. Serve with apple sauce.

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. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  2. Pork + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

  3. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

  4. Sage + potatotop 11% of all pairs
    Smell alikemoderate
    Cooked together386 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

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

What each ingredient does

Pork
Provides the main meat, whose fat and juices keep the joint moist as it cooks.
Onions
Adds aromatic sweetness and moisture to the stuffing as it softens during roasting.
Sage
Contributes a savory, aromatic herb flavour that pairs with the pork.

Swap the sage

How well each one fits the dish's main ingredients (pork, onion, potato):

  1. Garlicfits better
  2. Thymefits better
  3. Celeryfits better
  4. Sagethe original

Fit is the average pairing score against pork, onion, potato. Candidates are from the same food group and used in at least 100 recipes.

“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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