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.
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 MM-Recipes Digest V3 #266
Date: Sat, 28 Sep 1996 07:00:52 -0500
From: netdir@cyberspc.mb.ca (S.Pickell)
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