Slicing Up a Delicious Sunday

Coming up with recipes to share, for the most part, is easy. Look to National Days for inspiration. Holidays practically write themselves. While other people read romance or mystery novels, I read cook books.

Recipes are easy. Beginning the post, opening up the conversation, now that’s the tough part. Again, National Days and Holidays help. While I have shared a great deal about my Catholic Faith, especially when sharing Feast Days and Holy Days within the church, I try to avoid (as much as possible) the politics. Politics and people just make me a little crazy. I’m a Republican, but I not a fan of Donald Trump. I’m Pro-Life but admittedly struggle with cases of rape, incest, serious health issues of the baby or threats to the mother’s life. Are these exceptions? Do you take a child to term that will live only a short time, and that time is spent in pain beyond comprehension? I do not believe God gives us more than we can handle. That said, maybe mercy is what is needed. But then again, what is mercy? None of us has all the answers. Life is complicated, and there is no such thing as a one-size fits all solution.

In these difficult, turbulent times, I turn to my faith and trust my heart to speak with the Lord. He speaks to each of us. We just need to be quiet in order to listen. Rarely does God raise His voice.

Let us pray, with minds fixed on eternal truth
Lord our God
All truth is from You,
And You alone bring oneness of heart
Give Your people the joy
Of hearing Your whisper in every sound
Grant this to Your people, o Lord

When we enter God’s house for Sunday Mass, we are asked to spend a few minutes putting ourselves in the right frame of mind. I always thank God for being a part of my life. When the time comes to offer up our own petitions to God, more often than not ask that He quiet my tongue. Sometimes that prayer is answered. Sometimes I give in and say what I think without engaging filters. When it comes to discussions of politics or religion, it’s better to have filters. Or say nothing at all.

Sundays should center around the things that truly matter. And what could matter more than those we love? I am grateful that we begin our Sundays at Church. While I read scripture every day, it’s not the same as being a part of a community. Family is the most intimate form of community. And having a special meal together is another way of celebrating all that is Sunday.

Roast Pork Tenderloin with Pan Sauce
Pork Tenderloin
1/2 cups Olive Oil
1/3 cup Soy Sauce
1/4 cup Red Wine Vinegar
1-1/2 tablespoons Worcestershire Sauce
2 teaspoons Dry Mustard
Fresh Black Pepper to taste
1 Lemon, juiced
1-1/2 tablespoons fresh Parsley
4 Garlic Cloves
1 lb Pork Tenderloin

In a small bowl, combine olive oil, soy sauce, vinegar and Worcestershire Sauce. Whisk in dry mustard and black pepper. Cut lemon in half, squeeze juice into the marinade. Finely chop parsley, add to marinade. Peel and finely mince garlic, add to marinade. Reserve 4 tablespoons.

Pour remaining marinade into a glass casserole dish. Place pork into the dish with the marinade. Turn pork several times to coat well with marinade. Cover and refrigerated for 4 hours, turning several times for even marinade.

Heat oven to 350 degrees.

Heat an oven-proof skillet over medium-high heat. In Sear each side of tenderloin for about 3 minutes. Place skillet in the oven and cook for pork for about 35 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

While the roast rests, make the pan sauce.

Pan Sauce
Pan Scrapings
1/2 cup Chicken Stock
Reserved Marinade
2 tablespoon Butter

Place the empty skillet back on the stove over medium heat. Add the chicken stock to deglaze and scrape up all the browned pieces from the bottom of the pan. Add the reserved marinade; bring to a boil. Let boil for 3 minutes. Remove from heat. Whisk in butter as it melts.

Slice pork, pour pan sauce over slices and serve.

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And all those side that make the meal complete.

Skillet Potatoes
2 lbs Yukon Gold Potatoes
¼ Yellow Onion
½ large Red Bell Pepper
2 tablespoons Shortening
Salt to taste
Pepper to taste

Peel potatoes, cut into 1-inch cubes.

Stove Top Method: Place potatoes in a sauce pan. Cover with water. Bring to a boil over medium-high heat. Cook potatoes until almost tender, about 7 minutes. Drain well.

Pressure Cooker Method: Place potatoes in the steamer basket of the pressure cooker. Place about a cup of water into the insert of the pressure cooker. Place basket inside the insert, lock lid. Select PRESSURE COOK, POTATO, 3 MINUTES, HIGH – press start. Once time is up, quick release pressure.

While the potatoes par-cook, slice a quarter of the onion from root to tip. Peel, dice and set aside. Stem bell pepper. Slice pepper in half. Reserve half for another use, dice remaining half.

Warm shortening in a cast iron skillet over medium-high heat. Add potatoes, onions and peppers. Cook, turning as necessary, until potatoes are golden brown and the vegetables are tender. Season with salt and pepper, serve and enjoy.

Kitchen Cut Green Beans
1 can Kitchen Cut Green Beans
1 tablespoon Butter

Open can of green beans, drain well. Rinse under cold water. Place green beans in a sauce pan over medium heat. Place butter on top.

Warm green beans for about 6 minutes, until heated through. Stir butter into the green beans just before serving.