Name: Pork Loin with Apples
Ingredients: 1 Pork loin roast; boneless; Stuffing mix; All-purpose flour; 1 Egg; Bread crumbs; Butter; 1 Apple; peeled and diced; 2 c Apple cider; * see note; 1/2 c Sour cream

On March 6, 1857, the Supreme Court, in Dred Scott vs. Stanford, ruled that no act of Congress or territorial legislature could make laws banning slavery. The fundamental argument was that slaves are not free and equal persons but the property of their masters. The ruling is analogous to Roe vs. Wade because today no state may make a law banning abortion to protect the unborn. The argument is similar: basically because the unborn are at the sovereign disposal of their mothers and do not have personal standing in their own right. There was no consensus in this country on the personhood and rights of salves. We were split down the middle. But the issue was so fundamental that the states went to war, and in the end the Lincoln administration overturned the Dred Scott decision. And today, 130 years later, we look back with amazing consensus and marvel at the blindness of our forefathers.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	Dutch	Meats, Pork	1	Servings

INGREDIENTS

1		Pork loin roast; boneless
		Stuffing mix
		All-purpose flour
1		Egg
		Bread crumbs
		Butter
1		Apple; peeled and diced
2	c	Apple cider; * see note
1/2	c	Sour cream

INSTRUCTIONS

Slice pocket in boneless pork roast. Set aside. Making enough to fill the
pocket in the pork roast, mix the stuffing mix according to directions on
package, EXCEPT: use apple cider in place of water, and add one peeled and
diced apple. (I use Pepperidge Farm Herbed Stuffing Cubes) Stuff the roast.
Bread the stuffed roast by carefully rolling in flour, than beaten egg
(which you can thin down with a splash of cide), then in bread crumbs. Melt
butter in large pan or dutch oven. Brown roast thoroughly.Add apple cider
to pan, bringing it 1/2 way up the side of the roast. Reduce heat to
simmmer, cover, and steam for about 20-30 minutes. When the roast is
tender, it is done. Remove roast from pan, and let set while you reduce the
juices to about 1/3. Mix in sour cream to taste. Serve sauce on the side.
The roast is also excellent cold, and makes a very pretty presentation.
NOTES : The amount of cider varies. You can also use apple wine or apple
juice if you prefer.
Recipe by: Sharon Beck
Posted to recipelu-digest Volume 01 Number 331 by Terry Pogue
<tpogue@idsonline.com> on Dec 1, 1997

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