• 1 pork roast of 1.5 kg or 1/2 pork loin
  • 1/4 red hypocras 1 dl broth
  • 4 large garlic cloves, crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin or caraway
  • 1/3 teaspoon ground pepper
  • Salt


Prepare the marinade by mixing the wine, garlic, coriander, cumin and pepper.
Prick the meat with a fork or knife.
Salt. Place the roast in the marinade (if desired, you can marinate for a few hours or even overnight.) turning it several times. Dry it with a paper towel and roast in the oven for about 1h3o, basting frequently. When cooked, remove the meat and keep warm.
Heat the cooking juices and add the broth. Bring to a boil and serve with the meat.