Cormarye

You might think it unusual for coriander and caraway seeds to be found in a mediaeval kitchen store cupboard, but this recipe for “Cormarye” (roasted marinated pork) clearly shows that imported spices were enjoyed by at least the well-to-do or well-travelled. This is an exceptionally easy recipe, so why not try it?

1 kg pork loin
1 1/2 tsp coriander seeds
1 1/2 tsp caraway seeds
1/2 tsp pepper
1/2 tsp salt
2 cloves garlic, minced
2 cups red wine
1 cup chicken broth or stock

Dry roast the seeds in a frying pan over moderate heat for a couple of minutes to release the oils and aromas.
Use a pestle & mortar to grind the seeds finely and add the remaining sauce ingredients and blend thoroughly.
Prick the loin of pork, pour over the sauce in a container in which it will 'just fit' and leave to marinade for 2 hours.
Roast in a pre-heated oven at 170 C, basting regularly, until cooked through and the juices run clear when tested with a skewer.
When the roast is done, allow to rest whilst you make the sauce.
Strain off any excess fat from the sauce and add the broth. Bring to the boil in the roasting pan or a saucepan  and simmer for about 15 minutes.
A handful breadcrumbs can be used to thicken the sauce if you wish.

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coriander caraway

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