In Which I do cook some pork or Making Cormarye

The other day with a nice pork roast in the freezer I gleefully decided it was time to take on a "bigger" medieval recipe!  There was a nice pork roast called Cormarye that called for red wine, garlic and coriander and caraway and I quickly decided on that.  

So I started with a pork roast, I can't remember what type of roast it was but it was a nice three pound chunk of pig flesshe. 

Here's the original recipe:
Take Colyaundre, caraway smale grounden, 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 it whan thou wilt, & kepe that that fallith therfro in the rostyng and seeth it in a possynet with faire broth, & serue it forth with the roost anoon.

Here's what I used
3 lb pork roast
one bottle merlot wine
2 tsp ground coriander
2 tsp caraway seeds
2 tsp salt
3 tsp fresh ground black pepper
5 cloves garlic finely minced
I used my crock pot because I love the crock pot for roasts.  I put the whole bottle of wine in and added the spices and put the pork roast in and I let it marinate overnight.   Then I cooked it till it was well cooked and almost falling apart. It was in the crock pot on low for 5 hours or so I think.    I took the meat out and let it set while I strained the cooking liquid and used it to make a gravy.  I used cornstarch so it wasn't truly "authentic" but flour would have worked well too.   I thought that was too strong for my tastes so I took two cups of chicken broth and added some of the stronger gravy to it to make a gravy with the red wine flavor but not so strong.  Hubby liked the strong gravy better though so it's just personal taste there.    Next time I'd use half chicken broth and half red wine for the cooking liquid instead of the whole bottle of wine.   

I liked the flavor of the meat itself quite well. The meat was tender and moist and had a nice pork and red wine flavor and the coriander and caraway added nice elements to the flavor as well. I would definitely make this again sometime with some changes.  

Here's a picture of the roast(on a chipped plate:P) after it was cooked and had set for fifteen minutes.

The color is from the wine inside it was a lighter more typical color for a pork roast.   Here's a pic of it shredded with gravy

You can see how it's darker on the outside and light on the inside.   I fixed non-medieval california mix veggies and mashed potatoes with it, because I'm too darn lazy to do three dishes at once!!  Maybe one day I'll do a mini-feast and document it but for now one dish at a time will do just fine thank-you-very-much!    Anyway, thank you again for reading!  And farewell till anon when I shall once again take to my kitchen and venture to make some recipes of days long long ago from original sources!