No one is ever saved 'as a result' of an altar call. We are saved only as a result of the gospel… We don't want them to think that in order to be saved they must walk an aisle. No! We want them to know that if they look to Christ even while they are seated they will be saved. And so we must tell them that. We must make the message very plain that they must go to Christ, and to go to Him requires no physical movement whatever only a look of the soul… This is too important a matter to erect needless obstacles or distractions. They must be directed not to a geographical location in a building. They must be directed to Christ.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Meats		Barbara1	1	servings

INGREDIENTS

1		Boneless pork loin; (about 4 lbs)
2	tb	Dijon mustard
1	ts	Dried thyme
1	ts	Dried oregano
		Salt and freshly ground black pepper; to taste
1	lg	Bay leaf
1/2	c	Ruby Port
1/2	c	Chicken broth; (bouillon is fine)
3	lg	Garlic cloves; peeled and sliced
		Fresh mustard greens; for garnish
		Fresh orange slices; for garnish
		Fresh cherries or crabapples; for garnish

INSTRUCTIONS

Preheat oven to 350 degrees and arrange rack to the center position.
Coat a shallow, heavy gauge roasting pan well with a nonstick spray.
Pat pork dry and arrange in roasting pan. Rub pork well with Dijon
mustard, then season with thyme, oregano, salt and pepper. Top roast
with a bay leaf. Add Port, chicken broth and garlic to roasting pan.
Insert a meat thermometer into the thickest part of the meat and bake
uncovered about 30 minutes per pound or until meat thermometer
registers 175 degrees, basting occasionally with pan juices. Add a
little water as necessary, when pan juices become dry. Cover pork
loin loosely with a foil tent if top begins to over-brown.
For the Cranberry Port Sauce, place 1/2 cup ruby Port and 1/2 cup
chicken broth (bouillon is fine) in a medium-sized, heavy gauge
saucepan and bring to a boil over high heat. Reduce heat to a
medium-high setting and boil 5 to 7 minutes or until mixture has been
reduced by half. Stir in 1 (18 oz) can whole berry or jellied
cranberry sauce, 2 Tbls sugar, 1 Tbls red wine vinegar and 1/4 cup
orange marmalade. Serve with Dijon Pork Roast.
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