I believe that every particle of dust that dances in the sunbeam does not move an atom more or less than God wishes – that every particle of spray that dashes against the steamboat has its orbit, as well as the sun in the heavens – that the chaff from the hand of the winnower is steered as the stars in their courses. The creeping of an aphid over the rosebud is as much fixed as the march of the devastating pestilence – the fall of leaves from a poplar is as fully ordained as the tumbling of an avalanche. He who believes in God must believe this truth. There is no standing point between this and Atheism. There is no halfway between an Almighty God, who works all things according to the good pleasure of His will, and no God at all!

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Fruits, Dairy		Holiday, Pork, Meats, Cakes	10	Servings

INGREDIENTS

1/3	c	Chopped onion
1		Garlic clove, minced
1	tb	Olive oil
3	c	Crumbled fruitcake
5	lb	Boneless rolled pork loin roast
1/4	ts	Salt
1/4	ts	Pepper
2	tb	Dried thyme, divided
1	c	Apple juice
1/4	c	Bourbon
1/4	c	Honey
2	tb	Butter or margarine
2	tb	All-purpose flour
2	tb	Bourbon
1/4	c	Whipping cream

INSTRUCTIONS

COOK onion and garlic in olive oil in a skillet over medium-high heat,
stirring constantly, until tender. Remove skillet from heat; add fruitcake,
and stir well.
REMOVE pork loin from elastic net. (There should be 2 pieces.) Trim excess
fat. Make a cut lengthwise down the center of each piece, cutting to, but
not through, bottom. Starting from center-cut of each piece, slice
horizontally toward 1 side, stopping 1/2 inch from edge. Repeat on opposite
side. Unfold each piece of meat so that it lies flat.
FLATTEN to 1/2-inch thickness using a meat mallet or rolling pin.
SPRINKLE salt, pepper, and 1 tb. thyme evenly over pork. Sprinkle fruitcake
mixture over pork.
ROLL each loin half, jellyroll fashion, starting with long side. Secure
with string, and place, seam-side down, in a shallow roasting pan.
POUR apple juice and chicken broth around rolled pork loins in pan.
COMBINE 1/4 cup bourbon and honey. Brush lightly over rolled pork loins.
Sprinkle with remaining tablespoon thyme.
BAKE at 350F for 50 minutes or until meat thermometer inserted in thickest
portion registers 160F, basting with bourbon mixture at 20-minute
intervals. Remove pork loins from pan, reserving pan drippings; keep pork
warm.
POUR pan drippings into saucepan; bring to a boil, and cook about 10-15
minutes until mixture is reduced to 1 cup. Set aside.
MELT butter in a heavy saucepan over low heat; add flour, stirring until
smooth. Cook 1 minute, stirring constantly. Gradually add reduced drippings
and 2-tbs. bourbon; cook over medium heat, stirring constantly until
mixture thickens and boils. Remove from heat; stir in whipping cream.
Garnish pork, if desired with fresh grapes, kumquats, thyme sprigs, and
canned crabapples. Serve sauce with sliced pork.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Who hears \”Depart from me, for I never knew you\”?”