|4⅜ pounds||Pork loin, boned|
|1 cup||Strong coffee|
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, ¼ c. cream, ¼ 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 ¼ 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
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