Instructions: 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.

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