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
We can follow the history of `recipes` far back into the far past, in fact as far back as ancient Egypt, and maybe even further. Interesting though that maybe, generally, these ancient recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
During Roman times around 25BC a man called Apicius created a collection of scripts describing recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Aspicius tells us how the Roman cooks made use of a good variety of spices, including a few that will be familiar to modern cooks such as basil, rue and parsley. In the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from Arab countries, including parsley and basil. These new foods and spices caused an explosion in recipe publications, some of which are now in academic collections. By the arrival of the 20th century, recipe books were in high demand, due to more people being able to read, more leisure time and having more money. |
We hope you enjoy this Australian Pork With Port & Coffee Sauce recipe.
