| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Australian | Main dish, Pork, Sauces, Australian | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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: [email protected] (S.Pickell)
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