Last night, I prepared Cold Sauce for Pork, Apicius 8.7.15 from Cooking Apicius by Sally Grainger.
2 t caraway seeds
60g pine kernels (I substituted sunflower seeds)
1 T garum
2 T date syrup (I mashed up the Dulcia Domesica I had left over)
2 T honey
40g whole grain mustard (I used actual mustard seed)
generous ground black pepper
Roast and grind the seeds in mortar and pestle until uniform paste texture achieved. Mix in thicker liquids (dates, honey), then the thin liquids, (vinegar, garum.)
Mixture makes a paste- rub all over pork loin, and bake @ 425F for 17 minutes.
|The sauce prior to being put on pork|
|The Final product|