|4||lb||Pork (roasting joint)|
|1||ts||Celery seed (or lovage)|
|1||ts||White wine vinegar|
|1/4||c||Pine nuts or almonds chopped|
|1 1/2||c||Prok or beef stock|
Sprinkle cumin over the pork and roast, uncovered, in a 325 F oven for 2 1/2 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