It is a very common supposition that it is an easy thing to be a Christian. And if to be a Christian were nothing more than going to a place of worship, indulging in pious emotions, subscribing to religious institutions, and professing certain religious opinions – the supposition would be correct – for nothing is more easy than all this! But if the spirit of true piety is poverty of spirit, humility, self-abasement, forgiveness of insults, patience under provocation, penitence, meekness, purity, peaceableness, thirsting after righteousness – then must it be obvious to everyone who knows his own heart, that to be a true Christian is the most difficult thing in the world!

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Meats		Ham/pork, Cuba, Archived	8	Servings

INGREDIENTS

1	c	Water
1/2	c	Garlic cloves, peeled
1/2	ts	Dried thyme
1/2	ts	Cayenne pepper
2	ts	Salt
		Juice from 1 large lemon
1/4	c	Cider vinegar
1/2	c	Olive oil
4	lb	Boneless pork (tenderloin or loin roast) thinly sliced & pounded to 1/4" thick

INSTRUCTIONS

Description: In a small saucepan, bring the water to a boil and blanch the
garlic for 4^ minutes. Drain the water and chop the garlic. In a large
ceramic or glass^ bowl, mix together the garlic, thyme, cayenne pepper,
salt, lemon juice,^ vinegar and oil.^ ^ Place the pork slices in the
marinade and marinate in the refrigerator 4-6^ hours. Remove the pork from
the marinate and pat dry with paper towels.^ ^ If grilling, grill the meat
over medium-hot coals for 3 to 4 minutes per^ side. If broiling, broil 2"
from the heat source on a broiling pan for 3-4^ minutes on each side. Serve
hot.^ ^ ~NOTE~ This dish is perfect to serve with white rice, rum-flavored
black^ beans and fried sweet plantains.^ ^
Source: _A Taste of Cuba_ received in the September cookbook swap from^
Aloha Bev.  Thanks Bev!^ ^
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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