Grilled Pork And Vegetables

Though corrupted by the fall, God has wired men and women differently. Men are built by God to be protectors and providers to be defenders and conquerors for good. And when we don’t use these tools in the home and in the church, we’ll find ourselves using them in other meaningless (from an eternal perspective) activities like the rest of the culture. We immerse ourselves in the pursuit of money and yard work and athletics and automobiles and high scores on video games. We devote our hearts to the things that are carnal, worldly and selfish.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dishes, Tabasco	6	Servings

INGREDIENTS

2/3	c	Soy sauce
2	T	Minced fresh ginger
2	T	Country-style mustard
2		Garlic cloves, crushed
2	t	TabascoÂ® pepper sauce
2		Pork tenderloins, about 1
		1/2 pounds
3		Tomatoes
2		Zucchini
2		Red onions

INSTRUCTIONS

In medium bowl, combine soy sauce, ginger, mustard, garlic and
TABASCOÂ® pepper sauce. Set aside one half of mixture. Add pork
tenderloins to bowl. Cover and marinate mixture at least 2 hours or
overnight, turning occasionally.  Cut each tomato in half. Cut each
zucchini diagonally into  1/4-inch-thick slices. Cut onions into
1/4-inch-thick slices. Place  vegetables in remaining marinade;
carefully toss to mix well.  Preheat grill to medium, placing rack 5 to
6 inches above coals.  Place pork tenderloins on grill; grill 20
minutes, turning  occasionally and brushing with marinade occasionally.
Place tomatoes,  zucchini and red onions on grill. Grill vegetables 4
minutes, turning  once and brushing with marinade occasionally.  Makes
6 servings.  Note: It is important to keep marinade used for pork
tenderloin  separate from that used for vegetables.  Busted by Karen
Sonnessa <>  Recipe by: Tabasco www.tabasco.com  Posted to MC-Recipe
Digest by "Karen Sonnessa" <> on Apr 8, 1998

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