Roast Pork In Cumin Saucemain dish, meats, pork 4 lb pork (roasting joint) 1 teaspoon cumin ----FOR SAUCE---- 1/2 teaspoon ground pepper 1 teaspoon celery seed (or lovage) 1/2 teaspoon cumin 1/4 teaspoon fennel 1 teaspoon white wine vinegar 1 pinch caraway 1/4 cup pine nuts or almonds chopped 1/4 cup dates, chopped 1 tablespoon honey 1 1/2 cup prok or beef stock 1/8 teaspoon ground mustard 2 teaspoon olive oil 1 ground pepper Sprinkle cumin over the pork and roast, uncovered, in a 325 F oven for 2 1/2 hours. For the sauce, in a mortar, grind pepper, celery seed, cumin and fennel. Combine with vinegar, and add caraway, nuts, chopped dates, honey, stock seasoned with mustard, and olive oil. Bring this sauce to a boil, add raosting pan juices, and simmer for 20 minutes. Thicken with flour and serve with a sprinlking of pepper. Source - The Roman Cookery of Apicius |
