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Recipe by Daniel Myers

This is an exceptionally simple and very tasty recipe. The combination of coriander and caraway, a bit unusual for medieval English recipes, gives the meat and the sauce a strong, complementary flavor.

2 lbs. pork loin
1 1/2 tsp. coriander
1 1/2 tsp. caraway
1/2 tsp. pepper
1/2 tsp. salt
2 cloves garlic, minced
2 cups red wine
1 cup broth

Mix spices and garlic with wine and pour over pork in a roasting pan. Cover and bake at 350°F until cooked through, basting regularly. Strain the drippings from the roasting pan into a saucepan, along with the broth. Bring to a boil and simmer for about 15 minutes. Serve sauce with pork.

Source [Forme of Cury, S. Pegge (ed.)]: Cormarye. XX.II. XIII. Take Colyandre, Caraway smale grounden, Powdour of Peper and garlec ygrounde in rede wyne, medle alle þise togyder and salt it, take loynes of Pork rawe and fle of the skyn, and pryk it wel with a knyf and lay it in the sawse, roost þerof what þou wilt, & kepe þat þat fallith þerfro in the rosting and seeþ it in a possynet with faire broth, & serue it forth witþ þe roost anoon.

Published: January 11, 2005