Categories: Pork/ham, Italian, Sauces 
      Yield: 4 servings 
  
      4 lb Pork (roasting joint)               1 ts Cumin 
 
---------------------------------FOR SAUCE--------------------------------- 
    1/2 ts Ground pepper                     1/4 c  Dates, chopped 
      1 ts Celery seed (or lovage)             1 tb Honey 
    1/2 ts Cumin                           1 1/2 c  Prok or beef stock 
    1/4 ts Fennel                            1/8 ts Ground mustard 
      1 ts White wine vinegar                  2 ts Olive oil 
      1 pn Caraway                                  Ground pepper 
    1/4 c  Pine nuts or almonds chopped    
  
  Sprinkle cumin over the pork and roast, uncovered, in a 325 F oven for 2 
  1/2 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. 
   
  Source - The Roman Cookery of Apicius