Pork With Apples Calvados And Apple Cider

Vision can sometimes be a terrible burden. God may give a vision without the context of the time it will take to become the vision. Sometimes church leaders feel that because they have a vision, it must happen quickly. I am reminded of Joseph and the vision he had from God. I wonder how often Joseph sat in that jail cell expecting to be delivered at any moment, when it was going to be over 13 years until he was free and God’s vision began to manifest itself. What a long time and much preparation between vision and the working out of the vision! Wisdom would dictate that we prepare to do what we can when we can, and then wait on the Lord and His timing to bring the vision to fruition.

Stephen Anderson

CATEGORY	CUISINE	TAG	YIELD
Fruits, Meats, Dairy		Fruits, Main dish, Meats	4	Servings

INGREDIENTS

1	lb	Pork tenderloin, trimmed
		cut into 1-inch-thick
		slices
5	T	Butter
4		Golden Delicious apples
		about 1 1/2 lb peeled
		cored sliced 1/3 inch
		thick
1	t	Sugar
2		Large shallots, chopped
1	T	Chopped fresh thyme OR
1	t	Dried thyme
1/4	c	Calvados or other apple
		brandy
1	c	Whipping cream
1/4	c	Apple cider

INSTRUCTIONS

Place pork slices between plastic wrap.  Using mallet, pound pork
slices to 1/4 inch thickness (Can be prepared 4 hours ahead. Cover
tightly and refrigerate.)  Melt 2 tablespoons butter in heavy large
skillet over medium-high  heat. Add apples and sugar to skillet and
saute until golden brown,  about 6 minutes. Set aside.  Melt 2
tablespoons butter in another heavy large skillet over high  heat.
Season pork with salt and pepper. Add pork to skillet and saute  until
just cooked through, about 2 minutes per side.  Transfer to  plate;
keep warm.  Melt 1 tablespoon butter in same skillet over medium heat.
Add  shallots and thyme and saute 2 minutes. Add Calvados and boil unti
reduced to glaze, scraping up any browned bits. Stir in cream and
cider; boil until mixture thickens to sauce consistency, about 3
minutes. Season with salt and pepper.  Reheat apples, if necessary.
Arrange a frew pork slices on each  plate. Spoon sauce over.  Top
generously with sauteed apple slices  and serve.  From the Normandy
region of France Bon Appetit/May 94 Typed by Didi  Pahl  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 718 Calories From Fat: 406 Total Fat: 45.9g Cholesterol: 226.3mg Sodium: 122.2mg Potassium: 1243.8mg Carbohydrates: 38.7g Fiber: <1g Sugar: 1.1g Protein: 40.3g

The Greek word the Bible often translates “gentle” is epiekes . It technically has a richer meaning than any English word. In the language of the day, it was used in a way similar to being kind, courteous or tolerant. Patience to endue injustice, mistreatment or disgrace. Yielding. Willingness to remain self-controlled when wronged. Humility. Someone once said it could be called “graciousness of humility.” This word shows up when describing the character of an elder who must not be “pugnacious, but gentle ( epiekes )” (1 Tim. 3:3). In Titus 3:2 we are “to malign no one, to be peaceable, gentle ( epiekes ).” James tells us the wisdom that comes down from above is, “First pure, then peaceable, gentle” ( epiekes ). In Philippians 4:5 we are to “let [our] gentle ( epiekes ) spirit be known to all men.”

Randy Smith