As we enter this new year it is time to change things up a bit. One of the great treasures of the Catholic Church is the feast days of saints that we celebrate throughout the year. They open up to us up the rich tradition of the Church as we turn to her saints as a sign of hope of eternal life in heaven and for their intercession. We should celebrate these feast days with prayers and a meal. With that in mind each month I will provide a recipe based on the feast day of the saint we celebrate that month.
January 17
St. Anthony the Great
A 4th-century hermit is called the founder of Christian monasticism. Through his time as a hermit, he was greatly tormented, especially by the devil who had taken the form of a pig. Never relenting St. Anthony stayed with his great devotion to prayer and penance. The fact that the devil took the form of a pig to torment him led St. Anthony to be named the patron saint of bacon and butchers! The Church often has a sense of humor in naming patron saints! Here is a recipe to help celebrate this great saint!
Bacon-Wrapped Pork Tenderloin
Ingredients
10 slices of bacon
1 Lb. pork tenderloin
Salt and Pepper
1 tbsp olive oil
2 tbsp honey
Cooking Instructions
Preheat Oven 400 °F. Layout bacon on a cutting board so that the strips slightly overlap on the long side. Tuck the thin end of the pork tenderloin under so that both ends are roughly the same thickness, then season with salt and pepper. Heat oil in an oven-proof skillet on high heat. Then sear the pork until all sides are browned (don’t cook it through as it will be going in the oven). Turn off heat and allow to cool until the pork can be handled. Wrap pork in bacon. Place the pork tenderloin across the bacon (so it goes over every strip). Slide a long knife under the bacon and pork and lift to get started rolling it. Transfer the roll to the previous skillet, with the seam side down. Drizzle with honey and brush to coat. Bake for 20 minutes (time may vary based on oven, looking for an internal temperature of 150°F). At 15 minute mark baste with the juices from the pan. Remove from oven and let rest for 5 minutes, baste once more. Slice and Serve! Bacon Wrapped Pork Tenderloin can be served with just about any sides you like!