Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Pork (roasting joint) 1 ts Cumin

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

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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