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 a faire broth and serve it forth witþ þe roost anoon.
- 1,5 kg or more pork loin
- 2 teaspoon of whole coriander seeds
- 1 teaspoon of whole caraway seeds
- 1 teaspoon ground black pepper
- 4 cloves of garlic
- 4 dl red wine or more
- 4,5 dl good meat stock
Ground together coriander seeds and caraway seeds. Peel and mince garlic cloves. Mix together the spices, garlic and wine. Take off the skin if there is one on your pork loin and stab the pork loin surface couple times with a knife. Put the loinin a large casserole and salt the meat with generous amount of salt and pour the wine and spice mixture on top. Let the meat rest if you wish for couple of hours or overnight in a fridge but remember to take it out and let it warm a bit before roasting.
Preheat the oven to 225 Celsius. Place a thermometer in the pork if you are using one. Put the casserole in the oven for 15 minutes and then turn the heat to 175 Celsius. Let the pork loin roast slowly until it is completely cooked inside (inside temperature 75 Celsius). Baste the meat several times during the roasting, with the cooking liquid and add more wine if needed.
After the meat is done take it from the casserole and let rest a bit before cutting. Meanwhile make the sauce. Take the cooking liquid and combine it with good meat stock in a pot. Simmer it for few minutes. Cut the meat and place it back to the casserole and pour over the sauce.
- Forme of Cury, 1390
Comments: There are not so many food items I dislike but I have to say caraway is one of them. However this is one of few recipes I do like and I don’t think the taste of caraway is too overpowering.