This is one of my favority dishes. It is from the 1390 manuscript A Forme of Cury (1) Most of the recipes online from the 14th century that have been redacted are from this manuscript. You can see a transcription at Medieval Cookery.

Original Recipe

Cornmarye

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 wiþ þe roost anoon.

Translation

Cornmarie

Take coriander, ground caraway, pepper and ground garlic, in red wine; mix all these together and salt it. Take pork loin and cut off the skin, and prick it well with a knife, and lay it in the sauce. Roast it when thou wilt, & keep that that falls thereto in the roasting and seeth it in a possinet with faire broth, & serve it forth with the roast rigth away.

My Redaction

• 1 – 2-3lb. Pork Loin
• 2 tsp. Coriander
• 1 tsp Caraway (I don’t like caraway so I leave this out)
• 1 tsp Pepper
• 1 tsp. Salt
• 4 Cloves minced Garlic
• 1 1/2 cups Red Wine
• 1 1/2 cups Broth

Gently toast the coriander and caraway (if using) in a dry frying pan. Keep moving them about until they become lightly toasted and are slightly fragrant. Takeoff of the heat and cool. When thoroughly cooled grind in a mortar or spice grinder until powdered.

Mix the wine and broth. Add the remaining ingredients and stir until mixed. Note: You can add, omit or change the quantities of the spices or garlic to suit your personal tastes.

Rinse the pork loin and dry completely. Take a small paring knife and prick small holes all over the meat. Optionally: you can silver the garlic and put a small slice into each of the knife cuts you make in the loin.

Place pork in your roasting pan and pour the wine mixture over it. Place a lid or aluminum foil over the roast. Roast in a 350º oven for about an hour to an hour and a half, occasionally basting the meat with the pan juices. A meat thermometer should read at least 160º for pork.

When cooked, take the pork out of the pan and place on a serving dish with the aluminum foil over it, to rest. Take the pan juices and degrease, if needed. Make a pan sauce by boiling the pan juices until reduced by at least half to two thirds, until there is one to one and a half cups of liquid left. Take off the heat and serve with the pork. OPTIONAL: You can also make a pan sauce at this stage by wisking in room temperature butter until the sauce is as thick as you like.

Bibliography

1. A Forme of Cury. For more info about this historic manuscript click here
2. Another redaction of this recipe is available at Cariadoc’s Miscellany