I'm planning to be civil toward any of my neighbors who may be heading for the local mosque. But in no way will I accept the charge that to tell them of the truth of the gospel of Jesus is to jeopardize the 'pluralism' that has made America a great springboard of freedom for so many generations. And no way either will I concede the right – a right that has now become a duty – to tell them that the error of their thinking is profound. I will do that not because I hate them, but because I love them.

Joel Belz

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	4	Servings

INGREDIENTS

1	c	Cherry Jam
1	c	Merlot Or Dry Red Wine
3	tb	Raspberry Or Red Wine Vinegar
1	ts	Dry Rosemary; 2 Tbsp Fresh
8		Green Onions; Ends Trimmed
1	lb	Pork Tenderloin Cut Into 20 Pcs.
2	c	Reduced Sodium Chicken Broth
1 1/2	c	Couscous

INSTRUCTIONS

1. In a 10-12" frying pan, mix together jam, Merlot, vinegar, and rosemary
until thoroughly combined. Bring to a boil over high heat. Boil until
reduced to 1 cup, about 11 minutes.
2. While cherry mixture boils, cut onions in half crosswise. Thread pork
and green onion pieces alternately onto 4 metal skewers (at least 8" long),
dividing pork and onions equally between skewers. Lay skewers on a broiler
pan; brush tops evenly with about 1/3 of the cherry mixture.
3. Broil pork about 4" from heat until well browned on top, 5 to 6 minutes.
Turn skewers over, brush with half the remaining cherry mixture, and broil
until other side is browned, 2 to 4 minutes.
4. While pork cooks, bring broth to a boil in a 2-to 3-quart pan over high
heat. Add Couscous, cover tightly, remove from heat, and let stand until
liquid is absorbed and Couscous is tender to bite, about 5 minutes.
5. Spoon Couscous onto a platter or individual plates and top with skewers.
Spoon remaining cherry mixture over meat and onions.
Recipe by: Von's Select Magazine
Posted to recipelu-digest Volume 01 Number 543 by "Diane Geary."
<diane@keyway.net> on Jan 17, 1998

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