Name: Lemongrass Pork Tenderloin with Sweet Thai Chilli Glaze
Ingredients: 1 tb Olive oil; for frying; 2 tb Minced lemongrass; 275 g Pork tenderloin; 50 ml White wine vinegar; 25 g Caster sugar; 1 Garlic clove; crushed; 1/2 Red chilli; finely chopped; Grated rind and juice of 1 lime; 1 2 1/2 cm pie root ginger; 2 tb Tomato ketchup; 100 g Medium egg thread noodles; 1 pn Saffron threads; 225 g Baby leaf spinach; 25 g Butter; 50 g Blackberries; 1 Plum; cut into 8 slices; 150 g Pot ready prepared custard; 4 Amaretti biscuits; crushed; 25 g Chopped roasted hazelnuts; 1 tb Sloe gin

We notice also that Jesus said that the number of such self-proclaiming believers, who are not really regenerate, is declared to be “many.” This should elicit caution in our assumptions of the success of our methods and techniques of evangelism. We tend to be quite sanguine with our “evangelism statistics” when we assume the conversion of all who answer an altar call, make a “decision for Christ,” or recite the “sinner’s prayer.” These tools can help measure outward professions, but they do not give us a glimpse into the heart. All we can ever see of a person’s profession is his fruit. And even the fruit can be deceptive. God, and God alone, can read the human heart. Our gaze cannot penetrate beyond the outward appearance.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains	Thai	New, Can’t cook	2	servings

INGREDIENTS

1	tb	Olive oil; for frying
2	tb	Minced lemongrass
275	g	Pork tenderloin
50	ml	White wine vinegar
25	g	Caster sugar
1		Garlic clove; crushed
1/2		Red chilli; finely chopped
		Grated rind and juice of 1 lime
1		2 1/2 cm pie root ginger
2	tb	Tomato ketchup
100	g	Medium egg thread noodles
1	pn	Saffron threads
225	g	Baby leaf spinach
25	g	Butter
50	g	Blackberries
1		Plum; cut into 8 slices
150	g	Pot ready prepared custard
4		Amaretti biscuits; crushed
25	g	Chopped roasted hazelnuts
1	tb	Sloe gin

INSTRUCTIONS

FOR THE GLAZE
FOR THE NOODLES
FOR THE WINTER COMPOTES
Preheat oven to 220c/425f/Gas 7.
1 Heat 1 tbsp oil in a medium frying pan. Place the meat in a medium bowl
and rub over the lemongrass. Season with salt and pepper.
2 Cut the meat in half, add to the frying pan and cook for 3-4 minutes
until golden all over.
3 Add the vinegar, sugar, garlic, chilli, lime juice, ginger and ketchup to
a medium pan. Boil and simmer for 6-8 minutes until thickened and glossy.
4 Remove the meat from the pan and place in a roasting tin. Cook for 10-12
minutes until cooked through and golden.
5 Divide the blackberries and plums between two ramekins. Sprinkle over the
sloe gin and pour over the custard.
6 Microwave on high for two minutes until both compotes are hot. In a small
bowl mix together the hazelnuts, amaretti biscuits and cinnamon.
7 Take the puddings from the microwave and sprinkle with the topping. Set
the compotes to one side. Add the noodles to a pan of boiling water with
the saffron and cook for 3-4 minutes.
8 Remove the meat from the oven and brush with the glaze. Return to the
oven for another five minutes.
9 Heat the butter in a large frying pan. Add the spinach and cook for 2-3
minutes until wilted.
10 Drain the noodles, place in the centre of the serving plate and top with
the spinach. Cut the meat in half on the angle and place on top of the
spinach. Drizzle the chilli sauce around the plate and serve the compote.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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