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       Title: Australian Pork with Port & Coffee Sauce
  Categories: Main dish, Pork, Sauces, Australian
       Yield: 8 servings
  
   4 3/8 lb Pork loin, boned
       1 c  Strong coffee
     1/2 c  Cream
     1/3 c  Port
       2 ts Sugar
     1/4 c  Water
       2 ts 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, 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
  
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