Title: Roast Pork in Cumin Sauce
Categories: Pork Roman
Yield: 4 Servings

4	lb	Pork (roasting joint)
1	ts	Cumin
FOR SAUCE
1/2	ts	Ground pepper
1	ts	Celery seed (or lovage)
1/2	ts	Cumin
1/4	ts	Fennel
1	ts	White wine vinegar
1	pn	Caraway
1/4	c	Pine nuts or almonds chopped
1/4	c	Dates, chopped
1	tb	Honey
1 1/2	c	Prok or beef stock
1/8	ts	Ground mustard
2	ts	Olive oil
		Ground pepper

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

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