Cormayre (roast pork)

CORMARYE. XX.II. XIII.
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.
Ingredients			For 40
No.	Quantity	Item
750	grams	pork roast	3.0	kilos	pork roast
2	TBS	Coriander	8	TBS	coriander
1	TBS	Caraway	4	TBS	caraway
2	tsp	peppercorns	2	tsp	peppercorns
4	cloves	garlic	8	cloves	garlic
2	cups	red wine	4	cups	red wine
1	tsp	salt	4	tsp	salt
Method
1. Use a mortar and pestle to a coarsely grind the spices.
2. Prick the pork roast all over with a knife and marinade for at least 1 hour.
3. Roast (20 mins/ 500 g + 30 min for med/rare) 220C for 10 minutes and then 190C til done to your preference.
4. Use the meat juices to make gravy, strain and serve