SC - Long - Help with the sauce for Cormary recipe

[Lorix]

Good Fortune the List,

last night I was testing a recipe i intend to use for a feast, ie
Cormary - roast loin of Pork.  I can hear some of you asking for the
recipe already so:

'Take finely ground coriander and caraway, pepper powder and ground
garlic, in red wine; mix all this together and salt it.  Take raw pork
loins, skin them and prick it well with a knife and lay it in the
sauce.  Roast it when you wish, and save what falls from the meat as
it roasts and boil it in a pot with good broth, and then serve it with
the roast' (Forme of Curye).

Well, I basically read this as make a marinade of ground coriander &
caraway seeds, crushed garlic, pepper & wine.  Now, I wasn't sure
whether 'pepper powder' had any particular significance:  ie was this
referring to white ground pepper for example (since other recipes I
have seen specify black pepper).  After pondering, I thru some black
peppercorns in my mortar as well as some white pepper & then ground
the caraway & coriander all together.

Liking the faint sweet aftertaste that port gives to meet, I chose
port as the red wine.  So I mixed the spices & garlic together in
that.

I then read the recipe again & noticed that unlike a lot of recipes,
this required the meat to be cooked in the wine.  Now, in the respect
of the feast I am cooking for, the site is only a few minutes from my
home & my programmable fan-forced oven . . .  I decided that I wanted
the meat to cook in a manner that required minimal attention (as I
wouldn't be there to baste), but would achieve reasonable results.  So
I chose to bake the roast in a baking bag.  This kept much of the
moisture in the bag, sort of self-basted & was fine to use it to
marinade too.

The results were _really_ tasty.  The meat was cooked for a couple of
hours on a slow heat (along with the crackling on a higher shelf ;-). 
The meat had a faint flavour of the marinade all the way thru, was
very tender & had a texture similar to a smoked meat.

My only problem was with the sauce.  Now, because I was cooking in the
bake bag, I did not lose any of the red wine.  Infact, the meat juices
drained out into the bag & so I had almost double the liquid I started
with.  This meant there was no reason to add the 'good broth' as
specified in the recipe <g>.  
But I felt I _did_ need to thicken the sauce since it was very liquidy
I had managed to not 'lose' any of it in the cooking process.  Now, I
chose to use dried breadcrumbs, but I did not have enough time to
really cook them into the sauce as it needs to do to dissolve & be
less lumpy.  I used breadcrumbs as I felt they would not change the
taste of the sauce in any way, but _would_ thicken it (seeing as how
there is no provision for thickening in the recipe. Thicken it they
did quite satisfactorily.  However _I_ felt that the appearance &
texture of the resulting sauce was too lumpy (faint sort of sandy
texture), although very tasty (my guinea pigs said I was being to
sensitive).  Now, as I was trying to imitate the time I would have
available at the feast, I cooked the sauce as much as I would be able
to at the feast, which means I won't have time to break the
breadcrumbs down.

Now my question relates to how to improve this.  Would I have been
better to use fresh pieces of bread to thicken this up? 
Alternatively, soak the breadcrumbs in a little wine for awhile, prior
to adding the sauce?  

The other option that I have, is not to add anything.  Basically, just
slice the meat, then tip the sauce over it & give it a chance to soak
up a little of the sauce prior to serving.  This will mean that the it
will still be very liquidy (taste is fine) and i'll probably need to
serve the meat in platters with lips to stop overflow, but is my
preferred option.

So has anyone any other options for another period way of thickening
the sauce that will not alter the taste, or has anyone seen any other
recipes for Cormary that thickens the sauce.  The sauce itself is
really very nice & the seasoning combination turns out very tasty.

Thanks,
Lorix