On the Fourth Sunday of Advent

Our Father gave to us the gifts of Hope, Peace, Joy and Love. For the greatest gift of all is love. Unconditional, everlasting love. Not a blind love, but one with open eyes and a forgiving heart.

Though I speak with the tongues of men and of angels, but have not love, I have become sounding brass or a clanging cymbal. And though I have the gift of prophecy, and understand all mysteries and all knowledge, and though I have all faith, so that I could remove mountains, but have not love, I am nothing. 

Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It is not rude, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres. Love never fails. 

Opening Prayer: Lord God, Lamb of God
Let Yours blessings come upon us
As we light the candles of this Advent wreath.
May the wreath and its light be a symbol
Of Christ’s promise of eternal salvation.

Response: Let us go rejoicing to the house of the Lord.

Light the first Purple Candle (Hope)
Prayer: Blessed are you, Lord, God of all creation.
In the darkness and in the light, Holy is Your Name.
We place our hope in you, Oh Lord,
As we prepare our hearts to celebrate the coming of the Lord

Response: Now and forever. Amen.

Light the second Purple Candle (Peace)
Prayer: Blessed are you, Lord; God of all creation.
Let your light shine on those who dwell in darkness.
Let the earth receive her King
And fill our hearts with Your everlasting peace

Response: Now and forever. Amen.

Light the Pink Candle (Joy)
Prayer: Blessed are you, Lord; God of all creation.
Let our heats be glad as we wait in joyful hope
For the coming of our Lord
Give us a heart, O Lord, that seeks You always

Response: O Come, O Come, Emmanuel

Light the last Purple Candle (Love)
Prayer: Rejoice, for God so loved the world
That He gave to us His only Begotten Son
Blessed be the name of the Lord
Now and forever

Response: Rejoice, Rejoice, Emmanuel

In addition to being the final Sunday in this year’s Advent Season, December 20th is also National Sangria Day. While traditionally made with a red wine, during the holidays a Pinot Grigio is refreshingly beautiful. Sangria can be traced back to the 18th century in Spain, Portugal, and Greece. It made its way to England. From there Sangria sailed to the Caribbean, and on to the Americas.

For our final Advent Supper of the season, I thought I would start with a White Sangria utilizing winter fruits and work backwards to create a meal that is deliciously impressive. Hope you enjoy.

Fourth Sunday of Advent with a Portuguese Influence
Spinach Linguiça Stuffed Pork Tenderloin
Portuguese Roasted Garlic Smashed Potatoes
Sautéed Garlic Shallot Green Beans

Holiday Sangria

Spinach Linguiça Stuffed Pork Tenderloin
2 (10-oz) packages frozen Spinach
4 oz Linguiça Sausage
6 Garlic Cloves
1 cup Smoked Cheese, shredded
1/2 teaspoon Salt, more as desired
4 tablespoons Olive Oil, divided
2 (1-1/4 lb) Pork Tenderloins, trimmed
1/2 teaspoon Fresh Black Pepper, more as desired

Thaw spinach, squeeze dry and set aside. Chop Linguiça Sausage, set aside. Peel and mince garlic, set aside.

Heat oven to 450-degrees.

Combine spinach, cheese, Linguiça and 1/4 teaspoon salt in a bowl. Set aside. In another blow, combine garlic, 2 tablespoon oil and the remaining 1/4 teaspoon salt. Set aside.

To butterfly the tenderloins, lay one at a time on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness. Repeat with second tenderloin.

Divide the stuffing mixture between the two tenderloin. Spread the stuffing mixture down the center of the pork, leaving about 1-inch border all around.

Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends as you roll. Tie kitchen string firmly lengthwise around the roast to secure the two ends, then tie it crosswise at 2-inch intervals.

Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Reduce the heat to medium and lightly brown the one of the pork rolls on all sides, 4 to 6 minutes total. Remove first pork roll, set aside. Heat remaining tablespoon of oil in the same skillet. Brown second pork roll on all sides. Return first roll to the skillet. Brush the tops of both with reserved garlic mixture; season with pepper. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the thickest part registers 145-degrees, about 20 minutes. Let rest, tented, on a clean cutting board for 5 minutes before slicing.

Arrange on a large serving platter and enjoy.

Portuguese Roasted Garlic Smashed Potatoes
10 medium sized Yukon Gold Potatoes
Kosher Salt to taste
5 Garlic Cloves
1 teaspoon dried Thyme
Olive Oil as needed

Scrub potatoes. Place in a pot, cover with cold water. Generously salt the water. Bring to a boil, reduce heat to maintain a steady boil and cook until tender, about 10 minutes.

While the potatoes boil, peel garlic cloves. Smash cloves and set aside.

Heat oven to 350-degrees. Drizzle a casserole baking dish with olive oil and set aside.

Once potatoes are cooked, drain and place on a cutting board. Let cook for a few minutes. Punch potatoes with a hand to flatten slightly and burst open a little.

Arrange potatoes in the prepared casserole dish. Drizzle with more olive oil. Season with coarse salt. Sprinkle with thyme. Scatter crushed garlic over the potatoes.

Place in the oven to bake until crisp and golden, about 20 minutes.

Sautéed Garlic Shallot Green Beans
3/4 lb fresh Green Beans
2 Garlic Cloves
1 Shallot
2 tablespoons Olive Oil
Kosher Salt to taste

Clean green beans well. Snap the ends from the beans, then snap the beans in half. Place beans in a steamer basket and steam until beans are cooked but still crisp, about 5 minutes.

While the beans steam, peel and mince the garlic. Peel and thinly slice the shallot into rings.

Pour olive oil into a heavy-bottom pan. Heat over medium heat. Add minced garlic. Break apart shallot rings and scatter over the garlic. Sauté for 3 to 4 minutes until the flavors join with the oil.

Add the green beans and toss in the pan to coat. Sauté green beans for about 5 minutes to cook through while still remaining crisp.

Remove the green beans from the heat. Transfer to a serving dish. Season as desired with salt and enjoy.

Sparkling Holiday Sangria
2 bottles Pinot Grigio
1 cup Apple Juice
1/3 cup Sugar
2 cups fresh Cranberries
2 cups Ginger Ale
1 Granny Smith Apple
1 Red Apple
1 Anjou Pear

Combine 1 cup Pinot Grigio, apple juice and sugar in a saucepan and bring to boil.

Add cranberries to saucepan and boil for 1 minute.

Strain cranberries, reserve cooking liquid. Allow cranberries and cooking liquid to cool separately.

In a large pitcher, combine cooled cranberries, cooking liquid, remaining Pinot Grigio, and ginger ale.Set aside.

Core and dice the apple and pear. Add to the pitcher.

Refrigerate 2 hours to overnight before serving to allow flavors to merge.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

2 thoughts on “On the Fourth Sunday of Advent”

  1. This would make a delicious New Year’s Eve dinner but can you give me an American version of the sausage. Also, would it be ok if I reposted this later in the week.


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