So, the evidence concerning the resurrection is the empty tomb, and there is no other explanation for the empty tomb than a resurrection. The Jews didn’t steal His body. The Romans didn’t steal His body. The Apostles didn’t steal His body. The women didn’t steal His body. His enemies had no reason to steal His body and fabricate a resurrection. His friends didn’t even believe in a resurrection, and nor would they steal His body, fabricate a false resurrection and then go out and die as martyrs for a phony. The angels give the only possible explanation: He’s not here because He’s risen.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Dutch	Meats	8	Servings

INGREDIENTS

2 1/2	lb	Rolled boneless pork loin roast; (1)
1	tb	Chopped fresh rosemary; divided
1	tb	Chopped fresh thyme; divided
1	ts	Salt; divided
1/4	ts	Pepper; divided
		Vegetable cooking spray
12	md	Unpeeled round red potatoes; halved
8	lg	Shallots; peeled
8		Ripe plum tomatoes; quartered
6		Cloves garlic
9	oz	Frozen artichoke hearts; (1 package) thawed
3/4	c	Low-sodium chicken broth
1/4	c	Fresh lemon juice
1 1/2	ts	Olive oil

INSTRUCTIONS

Unroll roast, and trim fat.
Combine 1 teaspoon rosemary, 1 teaspoon thyme, and 1/4 teaspoon salt; rub
inside surface of roast with rosemary mixture.
Reroll roast; secure at 1-inch intervals with heavy string. Combine 1
teaspoon rosemary, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon
pepper; sprinkle over roast.
Coat a large Dutch oven with cooking spray; place over medium-high heat
until hot. Add roast, and brown on all sides; remove pan from heat. Arrange
potatoes and next 4 ingredients around roast.
Pour broth, lemon juice, and oil over vegetables, and sprinkle with
remaining rosemary, thyme, salt, and pepper.
Cover and bake at 425 deg for 20 minutes; reduce heat to 325 deg, and bake
1 hour or until meat thermometer registers 160 deg. Place roast on a
platter. Drain vegetables, reserving 1-3/4 cups cooking liquid. Reserve 8
potato halves, and arrange remaining vegetables around roast.
Combine reserved cooking liquid and 8 potato halves in container of an
electric blender; cover and process until smooth. Yield: 8 servings
(serving size: 3 ounces pork, 2 potato halves, 1 shallot, 1 tomato, 4
artichokes, and
1/3    cup gravy).
Recipe By     : Cooking Light, May/Jun 1993, page 98
Posted to MC-Recipe Digest V1 #256
Date: Thu, 24 Oct 1996 23:52:55 +0000
From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net>
Serving Ideas : Serve gravy with pork and vegetables.

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