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Cormarye, Forme of Cury #54: "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 witþ þe roost anoon."
Translation: Cormarye [Pork Loin Roasted in Spiced Wine]. Take ground coriander and caraway, powder of pepper, and ground garlic, [and] red wine. Mix all these together and salt it. Take raw pork loins and flay off the skin, and prick it well with a knife, and lay it in the sauce. Roast it when you will, and keep that which falls off during the roasting and seethe [boil] it in a [pot] with fair [good] broth, and serve it [the sauce] with the roast.
Recreation:
I took a 1.5 lb pork loin roast and stabbed it all over with a carving fork. Then I ground equal parts (about 1/2 tsp each, perhaps a little more) cubebs (I still have no regular pepper), coriander, and caraway, and mixed this with a miniature bottle of red wine, about half a teaspoon of salt, and 3 minced garlic cloves. I put the pork and the sauce into a ceramic baking dish and into a 350 degree oven until the internal temperature measured 160 degrees (pork doesn't really need to be this hot). Removed the pork from the sauce, sliced it, boiled the sauce briefly (I didn't add any broth), poured the sauce over the pork, and served.
Interpretive notes:
Mostly noted above. The garlic really ought to be ground in a mortar, I assume garlic paste is more what the recipe intends than the small pieces I used.
Verdict:
OM NOM NOM NOM NOM NOM NOM
Photos:
Pork after being stabbed repeatedly.
Sauce ingredients. Note adorable tiny wine -- I don't drink wine, so I buy these little bottles for cooking because then I don't have to waste an entire bottle of wine when all I need is 4 ounces. They're great!
Pork and sauce before roasting.
Pork and sauce after roasting.
Pork with boiled sauce, served. I smited hem unto gobbets.
2 comments:
I love that stuff! I usually slice it ans serve it with the sauce on the side. I've also found that you can do it with beef (my adaptation- I have a couple Jews in the extended household) and it is nummy, though you have to really watch the temp because beef gets dry quicker than pork.
That looks fab though, and I am hungry!
That's a good lookin' roast.
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