Recipe - Australian Pork With Port And Coffee Sauce

4 3/8 pound Pork loin, boned
1 cup Strong coffee
One half cup Cream
1/3 cup Port
2 teaspoon Sugar
One fourth cup Water
2 teaspoon Cornstarch

Preheat oven to 350F. Remove rind from pork and trim fat to make a 1 cm
layer. Roll and tie the meat. Weight pork and calculate cooking time, allow
2530 mins. per 500 gr. Place meat in roasting pan. Roast pork for 30 mins.

Combine coffee, One fourth c. cream, One fourth cup port & sugar, pour over pork. Continue
roasting pork for calculated cooking time, basting pork every 15 mins with
coffee mixture. This basting gives the outside a beautiful golden glaze &
helps to keep the meat moist.

Remove pork from oven when cooked. Keep covered in a warm place while
making the sauce.

Skim fat from the pan juices. Place juices in a small saucepan with water,
remaining One fourth cup cream, remaining port and cornstarch. Cook until thickened,
strain.

Slice pork thinly and place a tablespoon or two of sauce on each serving.
Remaining sauce should be available for guests to add more.

From: The Great Cooks of Australia Cookbook; Elisabeth King, contributing
editor to Australian Gourmet magazine, contributed this dish.

Posted by: Joell Abbott 6/94
Posted to MMRecipes Digest V3 #266

Date: Sat, 28 Sep 1996 07:00:52 0500

From: netdir@cyberspc.mb.ca (S.Pickell)