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  Australian pork with port & coffee sauce
 
Yield: 8 Servings
 
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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