Recipe - Roast Pork In Cumin Sauce

4 pound Pork (roasting joint)
1 teaspoon Cumin

FOR SAUCE
One half teaspoon Ground pepper
1 teaspoon Celery seed (or lovage)
One half teaspoon Cumin
One fourth teaspoon Fennel
1 teaspoon White wine vinegar
1 pn Caraway
One fourth cup Pine nuts or almonds chopped
One fourth cup Dates, chopped
1 tablespoon Honey
1 One half cup Prok or beef stock
1/8 teaspoon Ground mustard
2 teaspoon Olive oil
Ground pepper

Sprinkle cumin over the pork and roast, uncovered, in a 325 F oven for 2
One half hours.

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