Recipe#25237

Title: AUSTRALIAN PORK WITH PORT AND COFFEE SAUCE

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

 4 1/2   lb           Pork loin, boneless
   1       c            Coffee, strong
     1/2   c            Cream
     1/3   c            Port
   2       ts           Sugar
     1/4   c             -- Water
   2       ts           Cornstarch
  Preheat oven to 350 degrees F.
  
  Remove rind from pork and trim fat to make a 1/2 inch
  layer (or less). Roll and tie the meat. Weigh pork and
  calculate total cooking time, (allow 25-30 minutes per
  pound). Place meat in roasting pan. Roast pork for 30
  minutes.
  
  Combine coffee, 1/4 cup cream, 1/4 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 cream, remaining port
  and cornstarch. Cook until thickened, then 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.