SC - Pork Loin in Wine Sauce
Decker, Terry D.
TerryD at Health.State.OK.US
Wed Jun 3 16:39:24 PDT 1998
I got energetic for supper last night. Here's the results.
Bear
Cormarye. Take colyaundre, caraway smale grounded, powdour of peper and
garlec ygrounde, in rede wyne; medle alle thise 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 whan thou wilt, & kepe that that fallith therfro
in the rostyng and seeth it in a possynet with faire broth, & serve it forth
with the roost anoon.
Curye on Inglysch IV. 54.
Having a boneless, 2 pound pork loin roast handy, I took 1 teaspoon
coriander, 1 teaspoon caraway, 1/2 teaspoon of pepper and crushed them in a
mortar. I added them to 1/2 cup burgundy along with 3 cloves of minced
garlic and 1 teaspoon salt. I marinated the pork in this for about 1 hour.
The meat was cooked in a covered roasting dish with the marinade and about
1/2 cup chicken stock at 350 degrees F until a meat thermometer showed an
internal temperature of 170 degrees (about 1 hour 20 minutes).
I choose not to make the sauce, although I did dampen the served meat with
some of the drippings.
The meat cooks up moist with a delicate flavor enhanced by the marinade. I
believe the flavor would be improved by a longer marinating time, at least 4
to 6 hours in my opinion.
The marinade is quick and easy to make and produces a better flavored pork
roast than many modern recipes. I will experiment with it further in the
future.
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