Among the Jews there suddenly turns up a man who goes about talking as if He was God… Now let us get this clear. Among Pantheists, like the Indians, anyone might say that he was a part of God, or one with God: there would be nothing very odd about it. But this man, since He was a Jew, could not mean that kind of god. God, in their language, meant the Being outside the world Who had made it and was infinitely different from anything else. And when you have grasped that, you will see that what this man said was, quite simply, the most shocking thing that has ever been uttered by human lips.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats		Low fat, Main dish, Pork	1	Servings

INGREDIENTS

6	oz	Pork tenderloin, cut into 2 ounce med
2	tb	Nonfat yogurt
1	tb	Dijon mustard
1	ts	Fresh thyme, chopped
1/2	ts	Black peppercorns, cracked
4	tb	Chopped pecans, chopped medium fine
1		Recipe saffron rice
6		Stalks asparagus

INSTRUCTIONS

1) Preheat oven to 400 degrees. Preheat grill pan or oven-proof skillet to
medium high heat.
2) Add yogurt cheese, mustard, thyme and black pepper to a small bowl. Mix
to combine well.
3) Set out three sheets of wax paper. Spoon the yogurt mixture onto the
first and the pecans on the second. Roll each tenderloin medallion in the
yogurt, leaving the cut ends clean. Then roll each medallion in the chopped
pecans, again leaving the cut ends clean. Set each medallion, end up, on
the third sheet of wax paper and set aside.
4) When the water for the rice begins to boil, place the medallions on the
grill or skillet, ends down. If using a grill pan, cook for 2 1/2 minutes
and then give each medallion a 90-degree turn to cook for 2 1/2 minutes
more. Turn the medallions and cook the other end for 5 minutes. If using a
skillet, cook each medallion for 4 minutes per side. Place skillet or grill
pan in the oven and cook for 6 to 8 minutes, or until just done. The pork
should have a slight blush in the center for maximum flavor and tenderness.
Serve with saffron rice and cooked asparagus.
Posted to MasterCook Digest V1 #190
Recipe by: E. Hansen
From: spqr@adams.net
Date: Sun, 15 Dec 1996 13:49:20 -0500

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