Epiphany Sunday

Today is Epiphany Sunday. The Epiphany isn’t so much a date but rather the recognition of three events in the life of Christ. The word Epiphany means Manifestation. It comes from Greek roots that mean “to show, to display” (phainein) and “on, to” (epi). An epiphany is a time when something is shown, displayed or manifested to a particular audience.

Three Kings or Magi came to worship the Christ Child. Why? Because it was revealed to them that He was the Messiah, the King of the Jews and Son of God. Epiphany Sunday is also a recognition of two other events, both revelations to the people. One was the Baptism of the Lord in the Jordon River.

And Jesus, when He was baptized, went up straightway out of the water: and, lo, the heavens were opened unto Him, and He saw the Spirit of God descending like a dove, and lighting upon Him: and lo a vice from heaven, saying ‘This is my beloved Son, in whom I am well pleased.’ Matthew 3:16-17

The other manifestation remembered today was the miracle at the Wedding in Cana. When Jesus turned water into wine, it was His first public miracle, the first public sign of who He was.

While tradition holds the Epiphany, or the day when these events are celebrated, to be January 6, in the United States this Mass has been moved to the first Sunday following January 1. The reason? So as to allow more people to participate in the celebration of the Epiphany. Our hectic modern lives rarely allow time off to honor religious commitments. And in all fairness, different faiths have different commitments. A government such as ours cannot allow one without allowing all. So rather than insist that the society conform to all religious Holy Days, it’s easier for religions to modify their expectations. Even then, not everyone has Sunday off. For those of us who have that luxury, let us give thanks and be glad.

Sundays should always be special. Wear your Sunday Best – whatever that means to you. Prepare a special meal – whatever that means to your family. Gather with those you love and rejoice in the blessings so often taken for granted – health and happiness.

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While stuffing a pork tenderloin may sound complicated, it’s amazingly simple. The key is to thin the meat first with a butterfly cut, then a meat mallet. While the Gremolata mixture might sound strange, the flavor it adds at the end is not to be missed. This is one meal worth repeating.

Bacon Mushroom Stuffed Pork Tenderloin
1 lb Pork Tenderloin
6 oz Brown Mushrooms
2 Garlic Cloves
1/2 cup Parsley, divided
1 Lemon, zested
4 tablespoons Olive Oil, divided
4 slices Bacon
1 teaspoon Salt, divided
1/2 teaspoon Black Pepper, divided
2 tablespoons Breadcrumbs, divided
Additional Olive Oil for brushing
1 tablespoon Bacon Drippings
1/2 cup Chicken Stock

Heat oven to 350-degrees.

Using a very sharp knife, cut tenderloin in half lengthwise to create 2 thin loins. Pound tenderloin with the flat side of a meat mallet. The thinner, the better. Trim ends to make each half even. Dice trimmings, set aside. Set tenderloin aside.

Clean and thinly slice mushrooms, set aside. Finely mince parsley, divide in half and set aside. Peel and mince garlic, set aside.

In a large cast iron skillet, heat 1 tablespoons olive oil. Swirl skillet to coat evenly in oil as it heats. Dice bacon, add to the skillet along with the diced bits of tenderloin. Cook until the bacon is crisp, about 6 minutes, stirring as necessary for even cooking without burning. Remove bacon from the skillet with a slotted spoon, drain on paper towels.

Add the sliced mushrooms to the now empty skillet. Cook mushrooms over medium-high heat, stirring constantly, until browned, about 6 minutes. Season mushrooms with 1/2-teaspoon salt and a pinch (1/8-teaspoon) black pepper. Return bacon to the skillet. Scatter minced garlic over the mushroom mixture, cook for 1 minute. Remove the pan from the heat, stir in 1 tablespoon breadcrumbs and 1/4-cup minced parsley. Let mixture cool.

Once bacon-mushroom mixture is no longer hot to the touch, spread evenly over half of the pork tenderloin. Place remaining half over the top, press down. Starting with the ling side, tightly roll up the tenderloin. Secure with kitchen string ever inch or so to hold together. Set aside.

Wipe out skillet. Add bacon drippings to the skillet, heat over medium-high heat. Brush tenderloin with olive oil, then season with remaining salt and pepper. Place tenderloin in the skillet. Sear in the hot bacon drippings on all sides. Remove skillet from heat. Add chicken stock to the skillet to create steam. Place skillet in the heated oven and roast for approximately 20 minutes. Remove from oven, transfer to a serving platter, tent and let rest.

While the roast rests, make the Gremolata mixture in a small bowl by combining 3 tablespoons olive oil, 1/4-cup parsley, the zest of a lemon and a tablespoon bread crumbs. Whisk and set aside.

To serve, snip kitchen twine and remove string. Slice tenderloin, then drizzle with Gremolata. Serve any remaining Gremolata on the side to add flavor as desired.

This is delicious with fried potatoes and pan seared asparagus.

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Lord, every nation on earth will adore you.