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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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