Yield: 8 servings
Measure | Ingredient |
---|---|
4⅜ pounds | Pork loin, boned |
1 cup | Strong coffee |
½ cup | Cream |
⅓ cup | Port |
2 teaspoons | Sugar |
¼ cup | Water |
2 teaspoons | Cornstarch |
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
Submitted By DOROTHY FLATMAN On 08-29-95