Here is the great evangelical disaster – the failure of the evangelical world to stand for truth as truth. There is only one word for this – namely accommodation. The evangelical church has accommodated to the world spirit of the age. First, there has been accommodation on Scripture, so that many who call themselves evangelicals hold a weakened view of the Bible and no longer affirm the truth of all the Bible teaches – truth not only in religious matters but in the areas of science and history and morality… This accommodation has been costly, first in destroying the power of the Scriptures to confront the spirit of our age; second, in allowing the further slide of our culture. Thus we must say with tears that it is the evangelical accommodation to the world spirit around us, to the wisdom of this age, which removes the evangelical church from standing against the breakdown of our culture.

Francis Schaeffer

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Canadian	Meats	10	Servings

INGREDIENTS

9 1/2	lb	Pork loin, center cut and tenderloin end or 6 lb. boneless loin
1	ts	Minced fresh garlic
1 1/2	ts	Fennel seeds, crushed
2	ts	Each chopped fresh thyme and chevril or 1 tsp. each dried
1	ts	Salt
1/2	ts	Freshly ground pepper
1 1/2	c	Finely chopped fresh parsley
1	tb	Dijon mustard
		Chopped fresh parsley
3/4	c	Mayonnaise
2	tb	Horseradish
1	ts	Dijon mustard

INSTRUCTIONS

GARNISH
HORSERADISH MUSTARD MAYO
To bone the loin, start by removing the whole tenderloin along the
inside. Next, with sharp pointed knife, carefully cut around ribs and
back bones, working slowly and always slanting blade toward bones.
Because the loin widens considerably at the tenderloin end, trim out
lean meat from the inside so that the whole boned loin is the same
thickness along and is about 15 inches long and 5 inches wide.  Save
bones, tenderloin and trimmings for other meals.
Mash together garlic, fennel, thyme, chevril, salt and pepper.  Place
loin fat-side down and rub herb mixture all over lean meat.  Spread
thick even layer of chopped parsley over loin, and roll up firmly
lengthwise. Tie neatly and securely at 1 inch intervals.  Set
seam-side up on rack in large roasting pan. Brush mustard over roast
and let stand for 1 hour at room temperature for flavors to permeate
meat.
Roast at 325&deg;F allowing about 20 to 25 minutes per pound or until
internal temperature registers 170&deg;F.  Turn roast seam-side down
after 1 hour of roasting.  Cool completely, wrap and chill 4 to 24
hours.
Remove strings from loin and set on long wooden board.  Slice thinly
to reveal colorful stuffing, and garnish with generous amount of
parsley. Serve with Horseradish Mustard Mayonnaise.  Makes 10
servings with leftovers for the next day.
(HORSERADISH MUSTARD MAYONNAISE):  Combine all ingredients; cover and
let stand a few hours in the refrigerator to mellow.   Typed in
MMFormat by cjhartlin.msn@attcanada.net  Source: Canadian Living
Entertaining Cookbook Special
Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on
Mar 28, 1999

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