Australian Pork with Port and Coffee Sauce

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Known as an Australian recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

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.
editor to Australian Gourmet magazine, contributed this dish.