The purest joy in the world is joy in Christ Jesus. When the Spirit is poured down, His people get very near and clear views of the Lord Jesus. They eat His flesh and drink His blood. They come to a personal cleaving to the Lord. They taste that the Lord is gracious. His blood and righteousness appear infinitely perfect, full and free to their soul. They sit under His shadow with great delight... They lean on the Beloved. They find infinite strength in Him for the use of their soul — grace for grace — all they can need in any hour of trial and suffering to the very end.

Robert Murray McCheyne

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Chinese, Main dish, Pork	4	Servings

INGREDIENTS

		-PAM COOMBES (RNCM95A)
1/4	c	Soy sauce
2	tb	Dry red wine
1	tb	Brown sugar
1	tb	Honey
2	ts	Red food coloring; optional
1/2	ts	Ground cinnamon
1		Green onion; cut in half
1		Clove of garlic;crushed
2		Whole pork tenderloins (about 12 oz each) trimmed

INSTRUCTIONS

Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and
garlic in large bowl. Add pork, turning tenderloins to coat completely.
Cover and refrigerate 1 hour or overnight, turning meat occasionally. Drain
pork, reserving marinade. Place tenderloins on wire rack over baking pan.
Bake in preheated 350F oven, turning and basting often with reserved
marinade, until cooked through, about 45 minutes. Remove pork from oven;
cool. Cut into diagonal slices. Makes about 8 appetizer size servings This
is very nice served with green onion curls.
Pam in Va Formatted by Elaine Radis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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