Cormarye (Cold Spiced Roast Pork)

Original

One of the best-documented Forme of Cury recipes. The text from Hieatt & Butler, Curye on Inglysch (EETS, 1985), p. 109, #54:

Take Colyandre, Caraway smale grounden, Powdour of Peper and garlec ygrounde in rede wyne, medle alle þise 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 þerof what þou wilt & kepe þat þat fallith þerfro in the rosting and seeþ it in a possynet with faire broth, & serue it forth witþ þe roost anoon.

Translation

Take coriander and caraway finely ground, powder of pepper and garlic ground in red wine, mix all together and salt it. Take raw pork loins, remove the skin, prick well with a knife and lay in the sauce. Roast, and keep the drippings; simmer them in a pot with good broth, and serve with the roast.

My Redaction

Multiple tested redactions available:

medievalcookery.com: 2 lbs pork loin, 1½ tsp coriander, 1½ tsp caraway, ½ tsp pepper, ½ tsp salt, 2 cloves garlic minced, 2 cups red wine, 1 cup broth. Marinate, roast at 350°F, make sauce from drippings. Source: medievalcookery.com/recipes/cormarye.html

The Thorngrove Table: 3 lb boneless skinned pork loin, ½ bottle red wine, 1 tsp ground coriander, ¼ tsp ground caraway, ½ tsp pepper, 1 tsp salt, 1–2 cloves garlic, chicken broth. Marinate overnight for best results. Source: thorngrove.wordpress.com/2007/06/12/cormarye_a_deli/

Cunnan (SCA Lochac wiki) and Let Hem Boyle (SCA-adjacent Finnish blog) also provide tested redactions. Source: cunnan.lochac.sca.org/index.php/Cormarye_(recipe) and lethemboyle.com/2018/01/18/cormarye/

For hospitality service: This is the strongest cold pork entry. Marinate overnight, roast, chill, slice thin for the platter. The coriander-caraway-garlic combination is distinctive and delicious. No onion. Can be made the day before.