Name: Pork Roast with Pesto Stuffing
Ingredients: 1/2 c Plain croutons; slightly crushed; 1/2 c Pesto sauce (homemade or purchased); 1/4 c Chopped sun-dried tomatoes (not canned in oil); 1 3 to 4 lb. pork loin center rib roast; backbone loosened

The doctrine of concurrence affirms that God directs, and works through, the distinctive properties of each created thing, so that these things themselves bring about the results that we see. In this way it is possible to affirm that in one sense events are fully (100 percent) caused by God and fully (100 percent) caused by the creature as well. However, divine and creaturely causes work in different ways. The divine cause of each event works as an invisible, behind-the-scenes, directing cause and therefore could be called the 'primary cause' that plans and initiates everything that happens. But the created thing brings about actions in ways consistent with the creature’s own properties [which God unchangeably gave and sustains], ways that can often be described by us or by professional scientists who carefully observe the processes. These creaturely factors and properties can therefore be called the 'secondary' causes of everything that happens, even though they are the causes that are evident to us by observation (Wayne Grudem and Jeff Purswell).

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CATEGORY	CUISINE	TAG	YIELD
Meats		Meat	8	Servings

INGREDIENTS

1/2	c	Plain croutons; slightly crushed
1/2	c	Pesto sauce (homemade or purchased)
1/4	c	Chopped sun-dried tomatoes (not canned in oil)
1		3 to 4 lb. pork loin center rib roast; backbone loosened

INSTRUCTIONS

From:    Laura Hunter <LHunter722@AOL.COM>
Date:    Mon, 12 Aug 1996 18:10:45 -0400
For stuffing, combine croutons, pesto and tomatoes.  Set aside.  Place
roast, rib side down, on a cutting surface.  On the meaty side, cut a 3
1/2" long and 1" deep pocket above each rib, making 6 pockets total. Spoon
stuffing into pockets.  Place roast, rib side down, in a shallow roasting
pan. Sprinkle with a little salt and pepper. Insert a meat thermometer into
the thickest part of the roast, making sure the bulb doesn't touch the
bone. Roast in a 325 oven for 1 1/2 to 2 1/4 hours or til thermometer
registers 160. Cover loosely with foil after 1 hour to prevent
overbrowning.  For easier carving, let roast stand, covered, for 15
minutes.  If available, use fennel bulb tops to line serving platter. To
serve, slice roast between ribs. Serves 6.
EAT-L Digest 11 August 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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