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The true Christian is one whose religion is in his heart and life. It is felt by himself in his heart. It is seen by others in his conduct and life. He feels his sinfulness, guilt and badness, and repents. He sees Jesus Christ to be that Divine Savior whom his soul needs, and commits himself to Him. He puts off the old man with his corrupt and carnal habits and puts on the new man. He lives a new and holy life, fighting habitually against the world, the flesh and the devil. Christ Himself is the cornerstone of his Christianity. Ask him in what he trusts for the forgiveness of his many sins, and he will tell you in the death of Christ. Ask him in what righteousness he hopes to stand innocent at the judgment day, and he will tell you it is the righteousness of Christ. Ask him by what pattern he tries to frame his life, and he will tell you that it is the example of Christ. But, beside all this, there is one thing in a true Christian which is eminently peculiar to him. That thing is love to Christ.

J.C. Ryle

We Love God!

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

Grilled Pork Tenderloin With Spring Mushroom Sauce

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Barbecue, Meats	10	Servings

INGREDIENTS

1/4	c	Oil
2	T	White wine vinegar
2	T	Chopped fresh marjoram or
		2 tsp. dried marjoram leaves
1/2	t	Salt
1/4	t	Pepper
3		3/4 lb. pork tenderloins
2	T	Butter
1/2		Leek, halved lengthwise
		sliced
2		Garlic cloves, minced
2	c	Sliced cremini mushrooms
2	T	Dry sherry
1	T	Dijon mustard
2	t	White wine Worcestershire
		sauce
1		8 ounce container sour cream
1/4	t	Salt
1/8	t	White pepper
1	T	Chopped fresh parsley

INSTRUCTIONS

Grill Directions:  In small bowl, combine oil, vinegar, marjoram, 1/2
teaspoon salt and 1/4 teaspoon pepper; mix well.  Place pork
tenderloins in resealable food storage plastic bag; pour oil mixture
over pork. Seal bag; turn several times to coat.  Refrigerate 2 to 24
hours to marinate, turning occasionally.  When ready to grill, heat
grill.  Remove pork from marinade; reserve  marinade.  Place pork on
gas grill over medium heat or on charcoal  grill 4 to 6 inches from
medium coals.  Cover grill or tent foil over  pork. Cook 20 to 25
minutes or until no longer pink in center ( 160  to 165Ã¸F), turning
occasionally and brushing with reserved marinade.  Discard any
remaining marinade.  Meanwhile, in large skillet, melt butter over
medium heat. Add leek  and garlic; cook and stir 3 to 4 minutes or
until leek is tender.  Add  mushrooms; cook 3 to 4 minutes or until
mushrooms are tender, stirring  occasionally.  Stir in sherry, mustard
and Worcestershire sauce; mix well.  Cook 30  to 60 seconds or until
mixture comes to a boil.  Reduce heat to  medium-low. Stir in sour
cream, 1/4 teaspoon salt and white pepper.  Cook 1 to 2 minutes or
until thoroughly heated.  To serve, slice pork tenderloins diagonally.
If necessary, heat  sauce; spoon sauce over pork slices.  Sprinkle with
fresh parsley.  Note: To bake tenderloins, heat oven to 400Ã¸F.  Place
pork in 13x9  inch pan; bake using times above as guide, turning
occasionally and  brushing with reserved marinade.  Yield: 10 servings
Typed in  MMFormat by cjhartlin.msn@attcanada.net  Source: Menus to
Celebrate  Spring  Posted to MM-Recipes Digest V4 #14 by
pattm@execpc.com on Jun 17, 1999

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