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Broiled Pork Tenderloin

Pork tenderloin sliced, broiled, then finished in butter to form a gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pork and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 13,933 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Broiled Pork Tenderloin

Ingredients

Directions

Prepare

  1. Split the tenderloin lengthwise or cut it crosswise and flatten it.

Broil and serve

  1. Place it on a wire broiler and cook over a clear fire.

  2. Once cooked, transfer to a pan with butter.

  3. Allow the juices from the meat and butter to come to a boil to create gravy.

  4. Season with salt and pepper, then serve hot.

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 + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Pork tenderloin
Forms the main body of the dish, cooking to tender, juicy meat when heated through.
Butter
Adds richness and fat, and combines with the meat juices to form a simple gravy.

The step that matters

Allow the juices to come to a boil. Boiling the meat juices and butter together reduces and thickens them into a gravy. Heating too gently leaves a thin liquid, while the pan juices can scorch if left unattended.

“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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