Or as I like to call it, "medieval carnitas." 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.
The Hot Mustard goes well with this!
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
Source [Forme of Cury, S. Pegge (ed.)]: Cormarye. XX.II. XIII. 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 faire broth, & serue it forth witþ þe roost anoon.
Lynnette (Debbie) | Unicorn Fiber Arts | Timotheus (Tim)
Copyright by Debbie & Tim Coyle (page) & Susan Fox (recipe)