Australian Pork With Port & Coffee Sauce



	Australian Pork With Port & Coffee Sauce pork 4 1/2 lb pork loin, boneless 1 cup coffee, strong 1/2 cup cream 1/3 cup port 2 teaspoon sugar 1/4 cup ; water 2 teaspoon 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. 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