4 3/8 lb pork loin, boned
1 cup strong coffee
1/2 cup cream
1/3 cup port
2 tsp sugar
1/4 cup water
2 tsp cornstarch
Directions
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
Servings: 8 servings
Australian Pork With Port & Coffee Sauce Recipe brought to you by Recipe Ideas
Categories: Australian; Beverages; Coffee; Meat; Pork
The History of Recipes
It is possible to trace the history of written recipes way back into distant history, at least as far into history as the early Egyptians, and quite possibly further than that. However, sadly, these old recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe in existence, according to historians are some stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Later, we have some recipe books which appeared in the 1300s ; one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the spicy food that we all know today, but rather recipes for the types of food served to the rich and powerful of the time. Later on in the 1400s, knights returning from the crusades brought back many foods and herbs from Arab countries, such as parsley and basil. These new foods and spices led to a torrent in cookery books, the majority of which still exist in private collections. For the decades that followed, the upper-class families of Europe competed with each other to offer the most extravagent meals, and as a consequence, cooks and their recipe collections were greatly in demand. Nevertheless, it was during the nineteenth century the formal cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, trying out, and publishing recipes for their fellow cooks to enjoy. The arrival of television brings us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Australian Pork With Port & Coffee Sauce recipe.
