macleod, kathleen

Australian Pork with Port and Coffee Sauce:

4+3/8 lb pork loin, boned
1 cup strong coffee
1/2 cup cream
1/3 cup port
2 teaspoons sugar
1/4 cup water
2 teaspoons cornflour (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 to 30 minutes. per 500g. 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 minutes with coffee mixture. This basting gives the outside
a beautiful golden glaze and 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 cup cream, remaining port and cornflour. 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.


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