A pair of recipes for a medieval flavored dinner

It's not hard to find or make medieval recipes.  A quick internet search uncovers hundreds of potential meals.  There are even whole menus online to draw inspiration for feasts.  Unfortunately, I've neither the time, inclination, or diners to create a medieval feast every Sunday night.  Heck, with the number of dishes found in most menus, I can't even really bring myself to do a single remove of a feast most of the time.   What I've started to do instead is base Sunday dinner on a modern "meat and vegetable" format but the dishes made are from medieval sources.  Tonight's mini-feast was roasted pork and an incredible asparagus salad that would be delicious served warm or cold and although the sources for these two recipes are separated by over 200 years, they made a lovely combination for an early spring feast.

Cormarye (Pork with red wine, coriander and caraway sauce)

 The original:  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.
Source: Forme of Cury, S. Pegge (ed.), 1390, London.

1 lbs. pork loin
3/4 tsp. coriander
3/4 tsp. ground caraway
1/2 tsp. pepper
1/2 tsp. salt
1 cloves garlic, minced
1 cup red wine
1/2 cup broth

Mix spices and garlic with wine and pour over pork in a roasting pan. Prick the loin with a knife or fork, cover, and bake at 350°, basting regularly, until cooked to an internal temperature of 145, approximately 45 minutes to an hour. Strain the drippings from the roasting pan into a saucepan and add the broth. Bring to a boil and simmer until reduced by half, about 15 minutes. Serve sauce with pork.

 Diuers Sallets boyled (Warm asparagus and onion salad)

Diuers Sallets boyled. Parboyle Spinage, and chop it fine, with the edges of two hard Trenchers vpon a boord, or the backe of two chopping Kniues: then set them on a Chafingdish of coales with Butter and Uinegar. Season it with Sinamon, Ginger, Sugar, and a few parboyld Currins. Then cut hard Egges into quarters to garnish it withall, and serue it vpon sippets. So may you serue Burrage, Buglosse, Endiffe, Suckory, Coleflowers, Sorrel, Marigold leaues, water Cresses, Leekes boyled, Onions, Sparragus, Rocket, Alexanders. Parboyle them, and season them all alike: whether it be with Oyle and Uinegar, or Butter and Uinegar, Sinamon, Ginger, Sugar, and Butter: Egges are necessary, or at least very good for all boyld Sallets.
Source : A New Booke of Cookerie, J. Murrell. 1615. London.

1 lb fresh asparagus, chopped into 3 inch pieces
1/2 onion sliced into 1/4 inch rings
1/4 cup currants
2 tbs butter
1 tbs cider vinegar
1/4 tsp Cinnamon
1/4 tsp Ginger
1/2 tsp Sugar
1 hard-boiled egg, chopped

Parboil currents, onions and asparagus. Drain. In a skillet over low heat, add butter and vinegar, ginger, cinnamon, sugar. When butter is melted and ingredients combined, add drained ingredients and toss to coat. Serve topped with chopped hard-boiled egg. Good warm or cold.

NOTE: The original recipe says this is a good method for many kinds of vegetables, and is written for spinach, but says this is a good method for cooking other vegetables like cauliflower, onions, rocket, and even leeks, for my Endeweardian cousins.