Name: Pork Roast with Apples
Ingredients: 1 (4-lb) pork loin roast; Cavender's Greek seasoning; 1/2 c Dry white wine; 2 tb Butter; 1/2 c Apple jelly; 1/2 c Applesauce; 1/2 c Whipping cream; 3 Apples; cored and cut in half; 6 tb Brown sugar; 1/2 ts Cinnamon

Mainstream evangelicals are offended by "too much" talk about money, fearing that it may contaminate true spirituality. The real reason for seeking this silence, however, is subtle but clear: Too much emphasis on the spiritual necessity of giving as a matter of our salvation directly confronts our materialism and the individualistic privatization of our lives. The call to give is a call to flee the idolatrous worship of the Dollar and the Self by trusting in God's grace alone for our happiness and security. To talk about money is to talk about God.

Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Greek	Meat	6	Servings

INGREDIENTS

1		(4-lb) pork loin roast
		Cavender's Greek seasoning
1/2	c	Dry white wine
2	tb	Butter
1/2	c	Apple jelly
1/2	c	Applesauce
1/2	c	Whipping cream
3		Apples; cored and cut in half
6	tb	Brown sugar
1/2	ts	Cinnamon

INSTRUCTIONS

Sprinkle roast liberally with Cavender's Greek Seasoning. Roast at 350&deg; for
2 hours. Drain fat. Heat together wine, butter, jelly, applesauce and cream
until well mixed. Place apples around roast and sprinkle with brown sugar
and cinnamon. Return to oven for 1 hour, basting every 15 minutes with wine
mixture.  Yield: 6 servings.
JO ANN DREW (MRS. TOMMY, JR.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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