Name: Pan-Fried Fillet of Pork with Spicy Couscous And Plum Sauce
Ingredients: 400 g Pork fillet; trimmed; 2 Garlic cloves; crushed; 2 Rosemary sprigs; 60 ml Olive oil; Salt and pepper; 1 tb Caster sugar; 1 tb Honey; 15 g Unsalted butter; 55 g Bacon; diced; Onion; finely diced; 450 g Plums; ripe and stones; ; removed; 1 Cinnamon stick; 250 ml Chicken stock; 2 tb Brown sugar; 1 ts Fresh mint; chopped; 175 g Couscous; 20 g Butter; 1 ts Ground cinnamon; 1 ts Ground cumin; 2 ts Ground coriander; 1/2 ts Salt; 15 g Sultanas; 175 ml Chicken stock; 1 ts Coriander; freshly chopped; 1 Shallot; chopped

As Christians growing into maturity in Christ, we don't deny our feelings, but rather we pray for our feelings to be aligned with the gospel, aligned with the Word of God, aligned in ways that will only bring glory to Christ, aligned with biblical truth. We want our feelings not to drive the equation of decision-making and understanding. We want feelings to follow. We don't want to be unfeeling. That would be to be unhuman. That would be a denial of how we are made in God's image. That would be not only to be insensitive, but incapable of empathy. That can't be right. But at the same time, we have to recognize it can't be right for feelings to drive everything.

Albert Mohler

CATEGORY	CUISINE	TAG	YIELD
Meats		Coxon’s kit, Coxon2	1	servings

INGREDIENTS

400	g	Pork fillet; trimmed
2		Garlic cloves; crushed
2		Rosemary sprigs
60	ml	Olive oil
		Salt and pepper
1	tb	Caster sugar
1	tb	Honey
15	g	Unsalted butter
55	g	Bacon; diced
		Onion; finely diced
450	g	Plums; ripe and stones
		; removed
1		Cinnamon stick
250	ml	Chicken stock
2	tb	Brown sugar
1	ts	Fresh mint; chopped
175	g	Couscous
20	g	Butter
1	ts	Ground cinnamon
1	ts	Ground cumin
2	ts	Ground coriander
1/2	ts	Salt
15	g	Sultanas
175	ml	Chicken stock
1	ts	Coriander; freshly chopped
1		Shallot; chopped

INSTRUCTIONS

PLUM SAUCE
COUSCOUS
Marinate the pork with the garlic, Rosemary and cloves for 2-4 hours.
Remove the pork from the marinade and season with salt and pepper. Heat a
heavy base pan with 11/2tsp of oil and seal on all sides until golden
brown.
Add 1tbsp of sugar and 1tbsp honey and roll the pork around. Place into a
preheated oven to finish cooking or continue to fry on the stove for 4-5
minutes.
Leave to rest for 8 minutes before carving. Serve with creme fraiche and
mixed herbs.
Plum sauce: Melt the butter in the pan and gently fry off the onions with
the sugar and spices until soft.
Add the chopped plums and cook for 6-8 minutes.
Add the stock and simmer for 15-20 minutes.
Add the mint. Pass through a food processor or serve rustic.
Couscous: Melt the butter and add the chopped shallot.
Add the spices and sugar and stir well. Add the couscous and sultanas, stir
well.
Add the chicken stock and bring to the boil stirring continuously.
Add the fresh coriander and cook for 2-3 minutes and remove from the heat.
Cover and keep warm.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Lonely? No one understands like Jesus”

Drunkenness is condemned in the Scriptures with the strongest of warnings. First Corinthians 6:10 tells us that “drunkards…will [not] inherit the kingdom of God.” In Galatians 5:21 it is listed with the other “deeds of the flesh” (Gal. 5:19). Jesus spoke against drunkenness in Luke 21:34. All the examples of drunkenness in the Bible (Noah, Nabal, Belshazzar, etc.) resulted in bad consequences. Drunkenness makes it impossible to worship God. Ephesians 5:18, “And do not get drunk with wine, for that is dissipation, but be filled with the Spirit.” We are to not fellowship with drunkards when they are professing Christians (1 Cor. 5:11; cf. Pro. 23:20). Drunkenness also often leads to other moral relapses. No wonder Proverbs 20:1 instructs us, “Wine is a mocker, strong drink a brawler, and whoever is intoxicated by it is not wise.”

Randy Smith