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Name: Australian Pork with Port and Coffee Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/4 c Water; 2 ts Cornstarch; 2 ts Sugar; 4 3/8 lb Pork loin, boned; 1 c Strong coffee; 1/2 c Cream; 1/3 c Port

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INGREDIENTS

1/4 c Water
2 ts Cornstarch
2 ts Sugar
4 3/8 lb Pork loin, boned
1 c Strong coffee
1/2 c Cream
1/3 c Port

Servings

INSTRUCTIONS

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 & 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 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; Elisabeth King, contributing editor to Australian Gourmet magazine, contributed this dish. Posted by: Joell Abbott 6/94 Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 07:00:52 -0500 From: netdir@cyberspc.mb.ca (S.Pickell)

NOTES

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Australian Pork with Port and Coffee Sauce

1/4 c Water
2 ts Cornstarch
2 ts Sugar
4 3/8 lb Pork loin, boned
1 c Strong coffee
1/2 c Cream
1/3 c Port

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 & 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 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; Elisabeth King, contributing  editor to Australian Gourmet magazine, contributed this dish.    Posted by: Joell Abbott 6/94    Posted to MM-Recipes Digest V3 #266      Date: Sat, 28 Sep 1996 07:00:52 -0500      From: netdir@cyberspc.mb.ca (S.Pickell)

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Nutrition

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Serving Size: 1 Serving (308g)
Recipe Makes: 8 Servings

Calories: 81
Calories from Fat: 50 (62%)

Amt Per Serving		% DV

	Total Fat 5.5g	7 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.2g
Cholesterol 20.4mg		6 %
Sodium 7.2mg		0 %
Potassium 33.9mg		1 %
Total Carbohydrate 5.2g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 5.2g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 81

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