Unless the Holy Ghost blesses the Word, we who preach the gospel are of all men most miserable, for we have attempted a task that is impossible. We have entered on a sphere where nothing but the supernatural will ever avail. If the Holy Spirit does not renew the hearts of our hearers, we cannot do it. If the Holy Ghost does not regenerate them, we cannot. If He does not send the truth home into their souls, we might as well speak into the ear of a corpse.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables		Pork, Tenderloin	3	Servings

INGREDIENTS

12	oz	Pork tenderloin
1		Egg
2	tb	Water
1/2	ts	Salt
1/4	ts	Dried Rosemary; Crushed
2/3	ds	Black Pepper
3/4	c	Dry Bread Crumbs
3	tb	Vegetable Oil

INSTRUCTIONS

Cut the tenderloin in half lengthwise, but do not cut all the way through.
Open and flatten it on a cutting board. Pound with a meat mallet to 1/4
inch thickness. Cut into three pieces. With a fork, beat egg, water, salt,
crushed rosemary and pepper. Dip the meat in the egg, then the crumbs and
repeat. Heat oil in a skillet medium high. Cook meat until browned and
tender, turning once. This will take about 10 minutes.
NOTES : This sounds a bit bland, but it is surprisingly flavorful.
Recipe by: The Good Housekeeping Illustrated Cookbook
Posted to TNT Recipes Digest by "Barbara Zack" <[email protected]> on May
8, 1998

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