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Australian Pork with Port and Coffee Sauce
4 3/8 lb Pork loin, boned
1 c Strong coffee
1/2 c Cream
1/3 c Port
2 teaspoon Sugar
1/4 c Water
2 teaspoon Cornstarch
Yield: 8 servings
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 and 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 and 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
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
