Boning A Veal Loin – We Love God!

Exulting in Christ is evidence of the Spirit’s work! The focus of the church is not on the dove but on the cross, and that’s the way the Spirit would have it. As J.I. Packer puts it, “The Spirit’s message to us is never, ‘Look at Me; listen to Me; come to Me; get to know Me,’ but always, ‘Look at Him, and see His glory; listen to Him, and hear His word; go to Him, and have life; get to know Him, and taste His gift of joy and peace.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
		Emlive09	1	Servings

INGREDIENTS

Bone-in veal loin

INSTRUCTIONS

On a cutting board, place the meat, fat side down. Using a boning
knife, remove the long rib bones. Cut the tenderloin along the
backbone and continue cutting away the meat from between the bones to
remove the meat in one piece. Remove the backbone and trim the fat
from the meat.  Converted by MC_Buster.  Per serving: 0 Calories
(kcal); 0g Total Fat; (0% calories from fat);  0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium Food  Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;  0 Other
Carbohydrates  Recipe by: EMERIL LIVE SHOW #EM1C52  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“Jesus: stripped, abused, assaulted, violated . . . for you”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 227 Calories From Fat: 124 Total Fat: 13.8g Cholesterol: 94.4mg Sodium: 64mg Potassium: 224mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 24.2g