| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Main dish, Meats, Pork | 4 | Servings | |
INGREDIENTS
| 4 | lb | Pork, roasting joint |
| 1 | t | Cumin |
| 1/2 | t | Ground pepper |
| 1 | t | Celery seed, or lovage |
| 1/2 | t | Cumin |
| 1/4 | t | Fennel |
| 1 | t | White wine vinegar |
| 1 | pn | Caraway |
| 1/4 | c | Pine nuts or almonds chopped |
| 1/4 | c | Dates, chopped |
| 1 | T | Honey |
| 1 1/2 | c | Prok or beef stock |
| 1/8 | t | Ground mustard |
| 2 | t | Olive oil |
| Ground pepper | ||
| 1 | hours. |
INSTRUCTIONS
Sprinkle cumin over the pork and roast, uncovered, in a 325 F oven for 2 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 72
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 4mg
Potassium: 100.5mg
Carbohydrates: 13.5g
Fiber: 1.2g
Sugar: 11.4g
Protein: <1g