Depending upon how you approach the whole Lenten Season, Friday’s Abstinence thing could have a direct impact on your Sundays. In our home every Friday is a day of Abstinence. The whole idea of returning to the no meat on Fridays is one of the fastest growing trends among Catholics. Guess we were trending ahead of the times.
I could go on forever about all the misconceptions out there as a result of Vatican II. Most Catholics who straddle the faith during those changing times were left very confused. Vatican II did not do away with the idea of Abstinence, but rather allowed people to make choices. Penance and abstaining from something is still a thing on EVERY Friday, not just during Lent. People so often hear what they want rather than what is actually said. You have to put yourself in the times.
After World War II and the Korean War, suburbia life was common in the US. Communities weren’t necessarily build around a house of Worship anymore. So Catholics found themselves living next door to Protestants. We looked at our tuna or egg salad sandwich and our fish sticks while smelling burgers, dogs and steaks on the grill next door. Protestants are Christians. What harm could there be if we simply became Protestant? We could believe in Jesus and eat steaks.
This became a problem. So much so that the Bishops were given the authority to grant their flock a choice – abstain from meat as in days of old, or find some other more personal form of penance. Eventually what Catholics came to believe is it’s okay to eat a steak on a Friday without penance. Only during the Lenten Season do Catholics practice the same form of Penance universally as one body in Christ. Since Lent is a time of making some sort of sacrifice, those who abstain year round from meat need to give up something else. For us last year we chose desserts and sweet treats. That is except for Sundays. Sundays are in Lent, but are apart from Lent since the Mass is a celebration of Christ. Sundays were celebrated with a bowl of ice cream or a slice of cake.
There are times throughout the year that my Sunday Supper is a casual affair. Maybe we’ve been out hiking for the day and a quick burger or dog really hits the spot. The nice thing about abstaining all year is that the Sundays in Lent are not only about Mass, but about the celebration as a family. The Fridays of Lent are observed as mini Good Fridays, while the Sundays in Lent are mini Easters. Welcome to the Second Sunday in the Lenten Season. Enjoy!
Herb Crusted Pork Tenderloin
1 lb Pork Tenderloin
Dijon Mustard to taste
2 tablespoons Roasted Minced Garlic
1 tablespoon Olive Oil
1/2 teaspoon dried Thyme
1/2 teaspoon Crushed Rosemary
1/2 teaspoon dried Sage
Salt to taste
White Pepper to taste
Heat oven to 425-degrees. Place a wire rack inside a rimmed baking sheet, spray with cooking spray and set aside. Gather your ingredients.
Pat dry the pork tenderloin with paper towels, then lightly brush with the mustard. Set pork aside.
In a small bowl combine garlic, oil, thyme, Rosemary and sage. Season to taste with salt and pepper. Brush the herb-oil mixture over the tenderloin, pat to ensure it sticks.
Roast tenderloin in the heated oven for about 30 minutes, until crust is golden and the internal temperature is 145-degrees. Transfer to a serving platter.
Let rest for 5 minutes before slicing. Serve with Buttery Bliss Red Potatoes and Steamed Green Beans.
Buttery Bliss Red Potatoes
12 small Red Potatoes
3 tablespoons Olive Oil
4 Garlic Cloves
2 tablespoon Rosemary
Salt to taste
Black Pepper to taste
2 tablespoons Butter
Heat oven to 425-degrees. Line a rimmed baking sheet with foil for easy clean up. Set aside.
Wash potatoes and pat dry. Cut into quarter pieces. Place potatoes in a large bowl. Drizzle with olive oil and toss to coat.
Mince garlic and rosemary, add to the potatoes. Season with salt and pepper. Toss well. (I’m one of those use your hands cooks, so I toss the potatoes around in my hands rather than to use a spoon).
Pour potatoes out onto the prepared baking sheet in a single layer. Roast in heated oven for about 30 minutes, shaking pan occasionally to allow for even roasting
When the potatoes are nicely roasted on the outside, tender on the inside, add butter to the roasting pan. Cover and allow butter to melt. Swirl potatoes through the melted butter just before serving.
Our soul waits for the LORD,
who is our help and our shield.
May Your kindness, O LORD, be upon us
who have put our hope in You.
Welcome to Rosemarie's Kitchen 