Cormarye

Cormarye (Roast Pork Loin in Wine) 14th Century, England

Original:

Take colyaundre, caraway smale grounden, powdour of peper and garlec ygrounde, in rede wyne; medle alle þise togyder and salt it. Take loynes of pork rawe and fle of the skyn, and pryk it wel with a knyf, and lay it in the sawse. Roost it whan þou wilt, & kepe þat þat fallith þerfro in the rostyng and seeþ it in a possynet with faire broth, & serue it forth witþ þe roost anoon.

[Forme of Cury #54]

Redaction:

Coriander
Caraway
Pepper
Salt
Garlic
Red Wine
Broth
Pork Loin

Combine Coriander, Caraway, Pepper, Salt, Garlic, and Red Wine.  Prick Pork Loin liberally with a knife and pour wine sauce over it.  Cook Pork Loin until done.  Drain off sauce, combine with broth and reduce.  Pour reduced sauce over Roast Pork Loin.

Recreation:

1 1/2 tsp Coriander
1 1/2 tsp Caraway
1/2 tsp Pepper
1/2 tsp Salt
3 cloves Garlic
2 Cups Red Wine
1 Cup Broth
2 lb. Pork Loin

I put the Coriander, Caraway, Pepper, Salt and Red Wine together.  I minced the three cloves of Garlic and added them.  I pricked the Pork Loin and poured the sauce over it.  I set the oven to 275 degrees and put in the Roast.  Periodically, I turned over and basted the Roast.  After approximately 3 1/2 hours, when the Pork Roast reached 160 degrees, I removed it and drained the sauce.  I combined the sauce with the broth and reduced it in a saucepan.  I then poured the reduced sauce over the Pork Loin.

Notes:

I regular barbeque Pulled Pork Shoulder and am used to cooking "Low and Slow" at about 225-230 degrees.  I saw several recipes for Roasted Pork using 350 degrees.  I decided to reduce the temperature to 275 degrees and cook it a little longer to help preserve the juiciness of the meat.  More of the wine cooked off than I anticipated while cooking the roast.  I only used 1/2 Cup of Broth for the reduced wine sauce.

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