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Jesus is quickly thrown backwards with His shoulders against the wood. The legionnaire feels for the depression at the front of the wrist. He drives a heavy, square, wrought-iron nail through the wrist and deep into the wood. Quickly, he moves to the other side and repeats the action, being careful not to pull the arms too tightly but to allow some flexion and movement. The patibulum is then lifted in place at the top of the stipes [the vertical beam].... The left foot is pressed backward against the right foot, and with both feet extended, toes down, a nail is driven through the arch of each, leaving the knees moderately flexed. The Victim is now crucified as He slowly sags down with more weight on the nails in the wrists, excruciating, fiery pain shoots along the fingers and up the arms to explode in the brain – the nails in the wrists are putting pressure on the median nerves As He pushes Himself upward to avoid this stretching torment, He places His full weight on the nail through His feet. Again there is the searing agony of the nail tearing through the nerves between the metatarsal bones of the feet. At this point, another phenomenon occurs. As the arms fatigue, great waves of cramps sweep over the muscles, knotting them in deep, relentless, throbbing pain. With these cramps comes the inability to push Himself upward... Air can be drawn into the lungs, but cannot be exhaled. Jesus fights to raise Himself in order to get even one small breath. Finally carbon dioxide builds up in the lungs and in the blood stream and the cramps partially subside. Spasmodically He is able to push Himself upward to exhale and bring in the life-giving oxygen... Hours of this limitless pain, cycles of twisting, joint-rending cramps, intermit tent partial asphyxiation, searing pain as tissue is torn from His lacerated back as He moves up and down against the rough timber: Then another agony begins. A deep crushing pain deep in the chest as the pericardium slowly fills with serum and begins to compress the heart... It is now almost over – the loss of tissue fluids has reached a critical level – the compressed heart is struggling to pump heavy, thick, sluggish blood into the tissues – the tortured lungs are making a frantic effort to gasp in small gulps of air... The body of Jesus is now in extremis and He can feel the chill of death creeping through His tissues... His mission of atonement has been completed. Finally he can allow His body to die.
C. Truman Davis

    • Chile-Rubbed Pork Tenderloin

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats, Vegetables Chiles in g, Pork 12 Servings

    INGREDIENTS

    7 lb Pork tenderloin, cut into 9 pieces
    MICHIGAN DRIED CHERRY CHUTNEY:
    1 Lemon, juice and zest of
    1 Orange, juice and zest of
    1/4 c Red onion, julienned
    1/2 oz Vegetable oil
    1/3 c Port wine
    8 oz Dried Michigan cherries
    1 ts Ginger, grated
    1 ts Jalapeno chile, chopped
    1/8 ts Cayenne pepper
    1 pn Nutmeg
    Salt, to taste
    2 tb Green onions, bias cut
    4 c Apple cider
    1 oz Cider vinegar
    1 ts Shallots, chopped
    1 Fresh rosemary sprig, 3 inch piece
    2 c Beef glaze
    Bourbon, 2-3 ounces
    Salt and pepper, to taste
    1 oz Butter, unsalted
    1 tb Chili powder, paprika, ground cumin, each
    1 ts Granulated onion, garlic powder, salt, each

    INSTRUCTIONS

    CIDER BOURBON SAUCE
CHILI RUB [SIC
FOR CHUTNEY: Poach lemon and orange zest. Strain, cool and set aside. Saute
red onion in oil over medium heat until tender. Cook over high heat until
onions begin to caramelize. Add port to deglaze pan. Reduce heat and add
cherries, lemon, and orange juice, ginger, jalapeno, cayenne, and nutmeg.
Cook until mixture is reduced to syrup. Add salt to taste. Add reserved
lemon and orange zest and let cool. Stir in green onion. (Makes 4 cups.)
FOR SAUCE: Reduce cider and vinegar with shallots and resemary until thick
syrup forms. Strain and add beef glaze. Heat sauce through and add bourbon.
Season with salt and peper to taste. Whisk in butter. (Makes 4 cups.)
FOR RUB: Combine chili rub ingredients and mix well.
Season pork with chili rub. Place pork 3 inches from flame on charcoal
grill or commercial broiler. Sear all sides, cooking about 6-8 minutes
total, until internal temperature reaches 150-155-degrees F. Remove from
heat and let stand 5 minutes before slicing.
Serving suggestions: Plate pork with cider bourbon sauce and dried cherry
chutney. Serve with seasonal vegetables.
NOTES : frm. Nat'l. Pork Producers Council in cooperation w/the Nat'l. Pork
Board
Recipe by: Chef Richard Bishop/Des Moines Club/Des Moines, IA Posted to
CHILE-HEADS DIGEST V3 #363 by rael64@swbell.net on Jun 22, 1997

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