What the church lacks today is not quantity but quality in her pulpits. A strong case can be made that we presently have too many men in pastoral ministry; too many who have taken the mantle of leadership upon themselves without having been selected and formed by God for that purpose. They preach, but not with power and often not with truth; they lead, but not from the platform of a life of godliness, holiness, and prayer; and slowly these men are changing the face of pastoral leadership. What once was a ministry of humble dependence upon God and his Word is more and more becoming a position of power and influence dependent upon marketing strategies, programming innovations, and an increasing infatuation with technology and culture. The image of a pastor as a servant-teacher is fast being replaced with that of a Chief Executive Officer whose knowledge of modern organizational theory and communication technique is more highly prized than his commitment to praying and preaching.

David Hegg

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Mexican	Cookbook, Mexican, Pork	6	Servings

INGREDIENTS

2	lb	Pork loin; boneless
2	tb	Butter
2	tb	Onions; minced
1		Tomato; peeled and chopped
1	c	Spinach; cooked
1	c	Ham; minced
		Salt and pepper to taste
1		Egg; hard-cooked and
		Chopped
2	tb	Oil
1	c	Chicken stock; hot

INSTRUCTIONS

Have your butcher make a pocket in the center of the loin and prepare the
stuffing as follows. Heat the butter in a skillet and saute the onion until
limp and golden. Add the tomato, spinach, and ham and cook for a few
minutes over low heat to blend flavors. Season with salt and pepper, remove
from heat, and add the chopped hard-cooked egg. Stuff the pork loin with
this mixture and skewer to close the pocket. In the same skillet, heat the
2 tablespoons of oil and thoroughly brown the loin on all sides. Transfer
the meat to a shallow roasting pan, add the chicken stock, and bake,
uncovered, in a preheated 325 F oven for 1 1/2 to 1 3/4 hours. If desired,
add a can of tomato sauce to pan drippings, stir well, and serve the sauce
in a gravy boat. Makes 4 to 6 servings. Trader Vic's Book of Mexican
Cooking Typos by Brenda Adams
Recipe By     : Trader Vic's Book of Mexican Cooking
Posted to MC-Recipe Digest V1 #248
Date: Thu, 17 Oct 1996 01:00:06 -0400
From: ADAMSFMLE@aol.com

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