Name: Mexican Style Loin of Pork
Ingredients: 500 ml Freshly squeezed orange juice; (16fl oz); 3 kg Loin of pork; (6 1/2lb); 6 Chillies anchos; seeds and membranes; ; removed; 8 Chillies pasillas; seeds and membranes; ; removed; 1/4 Onion; 80 ml Cider vinegar; (3fl oz); 10 Cloves garlic; 1 ts Dried thyme; 3 Whole cloves; 1 ts Ground cumin; 1 ts Dried oregano; 5 Cm; (2 inch) stick; ; cinnamon; 3 Whole all spice; 2 tb Coarse salt; 2 tb Lard

Adam and Eve were created in God’s image, after His likeness (Gen. 1:26). But in Adam’s sin, the human race was given over to corruption (Rom. 5:12-21). We are still image-bearers (Gen. 9:6; James 3:9), but the image has been distorted (Gen. 6:5; Eccles. 7:29). The goal of sanctification is the renewal of this image. The holy person is being renewed in knowledge after the image of the Creator (Col. 3:10), which means growing in righteousness and holiness (Eph. 4:24). This does not happen all at once, but rather, we are transformed into the image of God one degree of glory to another (2 Cor. 3:18). God is holy, so most basically being holy means being like God. This is why it’s so critical that Christians know the character and work of the one they worship. If you want to know what holiness looks like, look at God.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Mexican	Ross, On, The, Range	10	servings

INGREDIENTS

500	ml	Freshly squeezed orange juice; (16fl oz)
3	kg	Loin of pork; (6 1/2lb)
6		Chillies anchos; seeds and membranes
		; removed
8		Chillies pasillas; seeds and membranes
		; removed
1/4		Onion
80	ml	Cider vinegar; (3fl oz)
10		Cloves garlic
1	ts	Dried thyme
3		Whole cloves
1	ts	Ground cumin
1	ts	Dried oregano
5		Cm; (2 inch) stick
		; cinnamon
3		Whole all spice
2	tb	Coarse salt
2	tb	Lard

INSTRUCTIONS

Pre-heat the oven to 180&deg;C/350&deg;F/gas mark 4
In a small saucepan, heat half of the orange juice until warm. Toast the
chillies on an iron skillet, then let them soak in the orange juice for 20
minutes. Transfer the chillies and orange juice to a blender, add the onion
and vinegar and puree. Set aside.
In a mortar, grind the garlic, thyme, cloves, cumin, oregano, cinnamon,
allspice and salt. Add the pureed chillies and stir well. Add enough orange
juice to dilute the mixture until it has the consistency of yoghurt.
Use a fork to pierce the loin of pork all over. Transfer to a baking pan or
dish, cover with the chilli and orange sauce and refrigerate, covered, for
at least 6 hours, preferably overnight. Turn occasionally.
2 hours before roasting, remove the loin of pork from the refrigerator and
smear lightly with the lard. Let stand in the sauce at room temperature.
Cover the loin of pork with aluminium foil and roast for 2 hours, basting
periodically with the pan juices. Turn the meat over, cover and roast for
about 1 more hour. When the meat can be easily pierced with a fork, in 2-3
hours, turn the oven temperature up to 230&deg;C/450&deg;F/gas mark 8, uncover the
meat and roast for 5-10 minutes or until browned, being careful not to let
it burn. Let it stand for 15 minutes before slicing. If you wish, you can
double the quantity of sauce and serve extra to accompany the sliced pork.
Converted by MC_Buster.
Per serving: 31 Calories (kcal); 3g Total Fat; (72% calories from fat);
trace Protein; 2g Carbohydrate; 2mg Cholesterol; 1129mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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