Pork Tenderloins With Orange Pepper Sauce

My conclusion is that the Bible nowhere prohibits the use of birth control. But are there any texts that suggest or imply that birth control is morally permissible? 1. 1 Corinthians 7:5 – “While this passage does not mention contraception, it does carry important implications for the discussion. Here it seems evident that God's will for the Christian couple is not “maximum fertility,” i.e., the maximum number of conceptions biologically possible during the course of a Christian marriage. By mutual agreement, sexual relations may be renounced for a time in order to pursue spiritual objectives – in this case, prayer. The larger principle would be that Christian couples have the right to choose to “override” the usual responsibility to procreate (Gen. 1:28) for a season in order to pursue a spiritual good” (John Jefferson Davis, Evangelical Ethics, P&R, 2004, p. 39). 2. 1 Corinthians 7:26-28 – Here Paul advises Christians to avoid taking on the responsibilities of family life due to the impending persecution. 3. 1 Timothy 5:8 – This text not only demands that we work or in some way provide financially and physically for our family, but also forbids us doing anything that would hinder such care, even if we are employed. We are forbidden to take on obligations, no matter how well intentioned, which would lead us to fail to provide basic necessities for those who are dependent upon us.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats		Ham, Pork &	4	Servings

INGREDIENTS

12	oz	Pork tenderloin, trimmed of
		fat
3	T	Flour
2	T	Margarine or butter
1/4	c	Shallot, chopped
3/4	t	Coarsely ground pepper
1/3	c	Dry white wine
1	T	Shredded orange peel
2/3	c	Orange juice

INSTRUCTIONS

Prepare the pork by cutting into 1/2-inch slices, then pounding
between 2 sheets of waxed paper until about 1/4 inch thick. Dust
lightly with the flour. 2. In a wide skillet, melt the margarine over
medium-high heat. Add the pork, turning once, until browned on both
sides. Do this step in stages if pan isn't large enough to handle all
the pork at once. When the pork is browned on the outside, it should
be thoroughly cooked through. Remove to a warmed serving platter, and
keep warm in a 200 degree oven. 3. To the drippings in the pan add  the
shallots and pepper. Cook, stirring occasionally, until the  shallots
wilt, then add the wine, orange peel, and orange juice.  Bring to a
boil, stirring frequently. Cook until reduced to 1/2 cup  or so.  Pour
the sauce over the pork and serve. Recipe By : In the  Kitchen with Bob
Posted to EAT-L Digest 14 October 96  Date:    Tue, 15 Oct 1996
18:00:56 -0400  From:    Cheryl Constantine <Nickaduck@AOL.COM>

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 289 Calories From Fat: 114 Total Fat: 12.8g Cholesterol: 81.1mg Sodium: 103.7mg Potassium: 533.8mg Carbohydrates: 11.9g Fiber: <1g Sugar: 4.2g Protein: 26.8g