Grilled Pork Rack With Glazed Parsnips, Grilled Tomato

Throughout the Bible, bleak situations provide the stage for God’s intervention in the lives of His people. We trust in a God who provided redemption in Jesus Christ when circumstances looked as if no redemption was possible. The events of our lives are the scene of His providential and redemptive activity. Nothing occurs by chance, takes God by surprise, or exceeds His power to handle. This is the foundation of trust.

Dean Ulrich

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Dujour05	1	Servings

INGREDIENTS

1		Rack pork, about 4 pounds
1/4	c	Olive oil
1/2	c	Diced onion
1/2	c	Diced carrot
1/2	c	Diced celery
1/2	c	Diced mushrooms
1/4	c	Diced garlic
1/2	c	Chopped ginger
2	c	Soy sauce
2	c	Water
1/2	c	Red wine vinegar
2	c	Brown sugar
1/2	c	Chopped shallots
1/4	c	Chopped garlic
1	T	Olive oil
2	c	Veal stock
3	c	Cream
1/2	t	Cayenne
1/2	c	Horseradish
		Salt to taste
1 1/2	c	Sliced parsnips
1	T	Butter
2	T	Water
1	T	Sugar
		Salt to taste

INSTRUCTIONS

Heat oil until smoking. Add all vegetables, ginger and cook until
brown. Add liquids and sugar and bring to boil and remove from stove,
cool. Marinate pork overnight in the refrigerator Remove from  marinade
and either grill or roast in a 500 degree oven until medium  or to
taste.  Horseradish Cream:  Sweat shallots and garlic in olive oil. Add
stock and reduce until  almost dry.  Add cream, cayenne and
horseradish, season with salt.  Glazed Parsnips:  Cook parsnips with
water, butter, and sugar. Season to taste.  Parsnips are ready when
completely cooked and shiny, no liquid left  in pan.  Cut 2 tomatoes in
half, place on grill, or broil, until desired  doneness.  Yield: 4
servings  Converted by MC_Buster.  Recipe by: CHEF DU JOUR SHOW #DJ9222
- DON YAMAUCHI  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Questioning God? He made the brain cells you think with”