Cormarye (Roast Pork with Coriander-Caraway Sauce)

spacer 5 lb pork loin roast
1 tsp coriander, ground fresh
1 tsp caraway seed, ground fresh
3 cloves garlic, crushed
1 cup red wine
1/2 tsp salt
1/4 tsp pepper

Ideally, use a grinder or mortar for grinding seeds. When they are ground as finely as you can manage, add the remaining sauce ingredients and blend thoroughly. Prick the loin of pork, pour the sauce over it in a container in which it will barely fit, and set aside for at least an hour or two to marinate.

Roast at 325 degrees in the usual way, basting with the pan juice from time to time.

When the roast is done, pour off the (degreased) drippings into a saucepan, and add a small amount of pork or chicken broth. Stir and bring to a boil; thicken with breadcrumbs if you wish, and serve as a sauce for the pork.

From Pleyn Delit, #101

Back to Recipe Index

Copyright © 2000 Joan Schraith Cole.
Updated July 5, 2000

Graphics from Ann-S-Thesia CD