Recipe#25236

Title: Australian Pork with Port & Coffee Sauce

From: The Great Cooks of Australia Cookbook; Elisabeth King,
  contributing editor to Australian Gourmet magazine, contributed this
  dish.
  
  Posted by: Joell Abbott 6/94

Yield: 8 servings
 
  4 3/8 lb Pork loin, boned
      1 c  Strong coffee
    1/2 c  Cream
    1/3 c  Port
      2 ts Sugar
    1/4 c  Water
      2 ts 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 25-30 mins. per 500 gr. Place meat in roasting pan. Roast
  pork for 30 mins.
  
  Combine coffee, 1/4 c. cream, 1/4 c 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 1/4 c 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.