Roast pork in cumin sauce

4 servings

Ingredients

Quantity Ingredient
4 pounds Pork (roasting joint)
½ teaspoon Ground pepper
1 teaspoon Celery seed (or lovage)
½ teaspoon Cumin
¼ teaspoon Fennel
1 teaspoon White wine vinegar
1 pinch Caraway
¼ cup Pine nuts or almonds chopped
1 teaspoon Cumin
¼ cup Dates, chopped
1 tablespoon Honey
1½ cup Prok or beef stock
⅛ teaspoon Ground mustard
2 teaspoons Olive oil
Ground pepper

Directions

FOR SAUCE

Sprinkle cumin over the pork and roast, uncovered, in a 325 F oven for 2½ 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

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