I do not believe that any man can preach the gospel who does not preach the law. The law is the needle, and you cannot draw the silken thread of the gospel through a man's heart unless you first send the needle of the law to make way for it. If men do not understand the law, they will not feel that they are sinners. And if they are not consciously sinners, they will never value the sin offering. There is no healing a man till the law has wounded him, no making him alive till the law has slain him.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	4	Servings

INGREDIENTS

1	lb	Pork tenderloin
3/4	ts	Commercial pork and veal seasoning blend, divided
2	c	Thinly sliced red bell pepper
1 2/3	c	Thinly sliced onion
1/2	c	No-salt-added chicken broth

INSTRUCTIONS

Trim fat from pork, and cut crosswise into 8 pieces. Place each piece
between 2 sheets of heavy-duty plastic wrap, and flatten each piece to
1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle both sides
of pork with 1/2 teaspoon seasoning blend.
Place a large nonstick skillet over medium-high heat until hot. Add pork,
and cook 4 minutes on each side or until done. Remove from skillet; set
aside, and keep warm.
Add bell pepper and onion to skillet. Sprinkle with remaining 1/4 teaspoon
seasoning blend; saute 1 minute. Add broth, and cook 8 minutes or until
tender. Yield: 4 servings (serving size: 3 ounces pork and 1/2 cup
vegetables).
Per serving: 178 Calories; 4g Fat (20% calories from fat); 26g Protein; 9g
Carbohydrate; 74mg Cholesterol; 381mg Sodium
Serving Ideas : Serve with pork.
Recipe by: Cooking Light, Mar/Apr 1993, page 124
Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.

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