Medieval Cookery - Cormarye

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, complimentary 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° 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 [Curye on Inglish, Constance B. Hieatt & Sharon Butler (eds.)]: Cormarye. XX.II. XIII. Take colyaundre, 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 it whan þou wilt, & kepe þat þat fallith þerfro in the rostyng and seeþ it in a possynet with faire broth, & serue it forth wiþ þe roost anoon.