Name: Australian Pork with Port and Coffee Sauce
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

Do you talk to others about our depraved nature and our desperate need for salvation in Jesus Christ? Do you say that you are no better than they are by nature; that we are all, apart from grace, sinners with a terrible record, which is a legal problem, as well as a bad heart, which is a moral problem? Do you talk to them about the dreadful character of sin; that sin is something that stems back to our tragic fall in Adam and affects every part of us, so dominating our mind, heart, will, and conscience that we are slaves to it? Do you describe sin as moral rebellion against God? Do you say that the wages of sin is death, now and for all eternity?

Joel Beeke

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: netdir@cyberspc.mb.ca (S.Pickell)

A Message from our Provider:

“Better to face the truth now, than after death”