Recipe · Pork
Medieval Cormarye (Coriander Pork Roast)
Ingredients
- 2 to 2 1/2 lb pork loin or boneless pork roast (skin removed; a loin roast or thick loin chops work)
- 2 tsp coriander seeds, ground (or 1 1/2 tsp ground coriander)
- 1 tsp caraway seeds, ground
- 1 tsp black pepper, freshly ground
- 4 garlic cloves, minced or pounded to a paste
- 3/4 cup red wine
- 1 1/4 tsp salt
- 1 cup light broth (pork, chicken, or vegetable), for the sauce
- 1 tbsp oil or lard, for the pan if needed
Directions
- Mix the coriander, caraway, pepper, garlic, red wine, and salt into a thin marinade.
- Prick the pork all over with a knife. Put it in a dish, pour the marinade over it, and turn to coat. Marinate at least 1 hour at room temperature, or up to overnight in the fridge, turning once or twice.
- Heat the oven to 375°F. Lift the pork into a roasting pan (save the marinade). Roast 45 to 70 minutes depending on thickness, until the center reaches about 145°F for loin (or 160°F if you prefer it more done). Baste once or twice with pan juices. Rest 10 minutes before slicing.
- While it rests, pour the pan drippings and the reserved marinade into a small saucepan. Add the broth. Bring to a simmer and cook 5 to 10 minutes until slightly reduced and the raw-wine taste is gone. Taste for salt. Slice the pork and serve with the sauce.
Slow cooker option
After marinating, put the pork and marinade in the slow cooker with 1/2 cup of the broth. Cook on low 6 to 8 hours or on high 3 to 4 hours, until fork-tender. Pour the liquid into a saucepan, add the remaining broth if needed, and reduce to a sauce. Slice or shred the pork and spoon the sauce over it. Safer than leaving a long roast unattended.