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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Many of the pulpiteers of the past fifty years acted as though the first and last object of their calling was the salvation of souls, everything being made to bend to that aim. In consequence, the feeding of the sheep, the maintaining of a Scriptural discipline in the church, and the inculcation of practical piety, was crowded out; and only too often all sorts of worldly devices and fleshly methods were employed under the plea that the end justified the means; and thus the churches were filled with unregenerate members. In reality, such men defeated their own aim. The hard heart must be ploughed and harrowed before it can be receptive to the gospel seed. Doctrinal instruction must be given on the character of God, the requirements of his Law, the nature and heinousness of sin, if a foundation is to be laid for true evangelism. It is useless to preach Christ unto souls until they see and feel their desperate need of him.

A.W. Pink

Jesus did not accept religious people. In fact, He kept His fiercest threats for them. You see, Jesus was not about sentimentality; He was about truth. Jesus is truth personified. He is the living manifestation of the holy law of God, and as such, He perfectly understood that religion, spiritual teaching, contrary to the truth comes from hell and sends people there. Anything but the truth is a damning deception that has the greatest power to destroy souls forever because it gives the illusion that all is well. In fact, I would go so far as to say that of all the evils in the world, of all the sins in the world, of all the iniquities in the world, our Lord knew that religion was the worst — false religion — and especially false Judaism and false Christianity. And that's why the severest eternal judgment will be rendered for the religious who perverted the Old Testament and the New Testament.

John MacArthur

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Applewood Smoked Loin Of Pork With Chunky Applesauce

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats		Gma4	1	Servings

INGREDIENTS

2	qt	Water
1/2	c	Kosher salt
1 1/4	c	Sugar
3		Bay leaves
1	T	Finely chopped garlic
3	lb	Boneless center-cut pork
		loin roast
2	T	Minced fresh shallots
1	T	Whole allspice berries
1	T	Hot pepper sauce
5	lb	Granny Smith or Gravenstein
		apples
1/4	c	Sugar
1 1/2	c	Hard apple cider

INSTRUCTIONS

To make the brine:  In a large saucepan combine the water, kosher salt,
sugar, bay leaves,  garlic, shallots, allspice, and hot pepper sauce
and bring to a boil  over high heat. Turn off the heat and cool
completely. Submerge the  pork loin in the brine, cover the saucepan,
and refrigerate for a  minimum of 16 hours and a maximum of 24 hours.
Remove the pork loin  from the brine, rinse under cold water, and pat
dry. The loin may be  refrigerated, well wrapped, until ready to smoke,
up to 1 day.  To smoke the pork loin:  Place the brined pork loin on
the top shelf of smoker. Follow the  instructions included with the
smoker and begin smoking the pork loin  using the first of 3 pans of
applewood chunks total. Rotate pans as  directed. When the smoking
process is complete, immediately remove  the smoked pork loin from the
smoker. The pork loin is not cooked  during the smoking process and
therefore must be roasted in the oven  or wrapped in foil and
refrigerated. (The pork loin should be cooked  the same day it is
smoked.)  To roast the pork loin:  Preheat the oven to 375iF. Put the
smoked pork loin in a roasting pan  and roast for 45 minutes, or until
the meat has an internal  temperature of 155oF on a meat thermometer.
Remove the pork loin from  the oven, cover loosely with aluminum foil,
and allow to rest for 7  to 10 minutes before slicing. Serve thinly
sliced pork with Chunky  Applesauce (see recipe below). Serves 6 to 8.
Chunky Applesauce:  Peel, core, and cube the apples. In a large heavy
saucepan, combine  the apples, sugar, and hard cider. Cook over
medium-low heat,  stirring often, for about 20 to 30 minutes, or until
the apples are  soft.  Stir vigorously to mash the apples.  The
applesauce may be served warm, or cooled completely and  refrigerated,
tightly covered, up to 5 days. Makes approximately 3  pints.  Recipes
from The Shaker Kitchen: Over 100 Recipes From Canterbury  Shaker
Village (Clarkson N. Potter, copyright 1994 by Jeffrey Paige).
Converted by MC_Buster.  Recipe by: Good Morning America  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6798 Calories From Fat: 4695 Total Fat: 520.4g Cholesterol: 864.3mg Sodium: 17773.1mg Potassium: 3044.3mg Carbohydrates: 362.2g Fiber: 7.6g Sugar: 329.9g Protein: 167.2g