serves 6
ingredients
1.8kg/4lb pork loin, boned
225ml/8fl oz strong espresso coffee
125ml/4fl oz single cream
75ml/3fl oz port
2 teaspoons granulated sugar
2 teaspoons cornflour
• Preheat oven to 180°C/350°F/Gas mark 4.
• Remove the rind from the pork and trim the fat to make a 1cm/1⁄2in layer.
Roll and tie the meat with string. Put the meat in a roasting tin, and roast
in the oven for 30 minutes.
• Combine the coffee, half the cream, half the port and the sugar, and
pour over the pork. Continue roasting the pork for 11⁄2 hours, basting it
every 15 minutes with the coffee mixture.
• Remove the pork from the oven when cooked. Keep covered in a warm
place while making the sauce. Skim off the fat from the pan juices, and
transfer the juices to a small saucepan. Add 50ml/2fl oz water, the
remaining cream and port, and the cornflour. Cook until thickened, then
strain. Slice the pork thinly and drizzle with sauce. Serve immediately.
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