Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 1/2 lb Pork loin, boneless
1 c Coffee, strong
1/2 c Cream
1/3 c Port
2 ts Sugar
1/4 c ;Water
2 ts 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

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