Скачать или смотреть Medieval Roast Pork Recipe: Cormarye l Historical Recipe

** Recipe **
Ingredients
• 1kg pork loin
• 2 tsp caraway seeds
• 2 tsp coriander seeds
• 3 garlic cloves
• 1 tsp salt
• 1 tsp pepper
• 1 cup of red 240ml red wine
• 1 cup of chicken or pork stock
Steps
• Toast your caraway seeds and coriander seeds and grind it with a pestle and mortar.
• Next add your garlic cloves, salt and pepper and grind everything into a paste. Once done, add your red wine and mix well.
• Remove the skin from your pork loin and with a paring knife gently stab it a few times to create some small pockets, then marinate the pork loin with red wine sauce for 2 hours or preferably overnight.
• Preheat your oven to 400 degrees Fahrenheit or 200 degrees celcius, and roast your pork loin with a roasting pan basting regularly for around 1 hours or until it the pork loin reaches 145 degrees fahrenehit or 63 degrees celcius with your meat thermometer. If you kept your pork loin in your fridge overnight, take it out of the fridge beforehand to allow it to come to room temperature.
• Strain the drippings from the roasting pan into a saucepan and add your broth. Bring to a boil and simmer for about 15 minutes.
• Serve the pork in slices with the sauce.

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