Name: Tuscan Roast Pork Tenderloin
Ingredients: 1 tb Minced garlic; 1/4 ts Fennel seeds; crushed; 1/4 ts Salt; 1/4 ts Freshly ground pepper; 1 Pork tenderloin; (10 to 12 oz.); 1 ts Olive oil; Lemon slices; for garnish

I need to come to grips that God is a better god than me. He is sovereign, not I. It’s His universe and He’s permitted to run it according to His wisdom. In His sovereignty He permits people, at times, to hurt me. Yet without excusing their sin, He has a reason for inflicting pain in my life. It’s my job to trust Him as God, knowing that He has my best interests in mind, working all things together for my ultimate good (Rom. 8:28). It’s not about me becoming bitter over my trials. It’s about Him making me better through my trials.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Tuscan		2	Servings

INGREDIENTS

1	tb	Minced garlic
1/4	ts	Fennel seeds; crushed
1/4	ts	Salt
1/4	ts	Freshly ground pepper
1		Pork tenderloin; (10 to 12 oz.)
1	ts	Olive oil
		Lemon slices; for garnish

INSTRUCTIONS

Recipe By: LHJ ONLINE http://www.lhj.com
Heat oven to 475°F. Mash garlic, fennel seeds, salt and pepper to a paste;
rub over tenderloin. Place in roasting pan; drizzle with oil. Roast 25
minutes, until meat thermometer inserted in center reaches 155°F. Slice
thin diagonally. Garnish with lemon slices.
You'll love the subtle sweet flavor of this fennel-roasted pork.
Prep time: 5 minutes Cooking time: 25 minutes Degree of difficulty: Easy
Low-calorie
Makes 2 servings.
PER SERVING Calories 235 Total Fat 8 g Cholesterol 115 mg Sodium 354 mg
Carbohydrates 2 g Protein 36 g
Posted to MC-Recipe Digest by "Joyce Bennis" <[email protected]> on Apr
25, 1998

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