Roast Pork in Cumin Sauce
Submitted by L8ter
Roasted pork gets bathed in an exotic cumin-spiced sauce loaded with dates, pine nuts, and aromatic spices, creating a historical Roman-inspired dish that brings ancient flavors to modern tables.
This recipe recreates the bold, complex flavors of ancient Roman cuisine where sweet and savory collide in unexpected ways.
Pork roasts slowly with a cumin crust, becoming tender and juicy, while a sauce builds with ground pepper, celery seed, fennel, and caraway seeds all crushed together in a mortar.
Dates and pine nuts add sweetness and texture, honey provides a glossy finish, and wine vinegar cuts through the richness with bright acidity for a sauce that tastes like nothing you’ve tried before.
Kitchen Tips
- Use a mortar and pestle to grind spices fresh for the most aromatic, intense flavor
- Save all the roasting pan juices to add depth to the sauce
- The sauce should be complex but balanced; adjust honey or vinegar to your taste
- Serve with roasted vegetables or flatbread to soak up the incredible sauce
- This pairs beautifully with robust red wine
Ingredients
Directions
Sprinkle cumin over the pork and roast, uncovered, in a 325℉ (160℃) oven for 2½ 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.
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