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Yield: 8 Servings

Ingredients:

* 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


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.