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 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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