Happy feast of Bl. Solanus Casey! On today’s show, Matt Swaim and Anna Mitchell welcome Amy Welborn to share the story of one of the most unique American saints. Other guests include Gary Michuta with more prophecies about the Messiah in the Old Testament, and Courtney Brown from Ruah Woods with more thoughts on Christian anthropology in the age of artificial intelligence. Plus news, weather, sports, and more…
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A Prayer for Priests
Gracious and loving God, we thank you for the gift of our priests.
Through them, we experience your presence in the sacraments.
Help our priests to be strong in their vocation.
Set their souls on fire with love for your people.
Grant them the wisdom, understanding, and strength they need to follow in the footsteps of Jesus.
Inspire them with the vision of your Kingdom.
Give them the words they need to spread the Gospel.
Allow them to experience joy in their ministry.
Help them to become instruments of your divine grace.
We ask this through Jesus Christ, who lives and reigns as our Eternal Priest. Amen.
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RECIPES FROM RITA: PESTO PORK TENDERLOIN
Ingredients
1-2 cloves garlic, minced
2 tablespoons pine nuts or walnuts
2 tablespoons softened butter
2 cups basil leaves, packed
Palmful fresh parsley (optional)
1/2 cup Parmesan cheese
1/4 cup Romano cheese (or use all Parmesan)
Olive oil
Salt and pepper
Instructions
Just process everything but oil and seasonings until smooth. Add oil to your liking, starting with 1 tablespoon, then add salt and pepper.
Thicker is better for the tenderloins. You can always add more oil later for regular pesto.
Pesto stuffed pork tenderloin two ways
My friend, Mary Lee Olinger, an Anderson Township reader, shared the first recipe a while back. It has a delicious culinary history, starting with Mary Lee’s friend, Mary Ann Myers.
Ingredients for each recipe
1 pork tenderloin, about 2 pounds, trimmed
Pesto
Garnish for each recipe
Romano & or Parmesan cheese – grated
Pine nuts (optional)
Instructions
Preheat oven to 350 for both methods.
Method #1: filling the tenderloin
Lay tenderloin on cutting board. Starting from the top, cut meat vertically not quite all the way through. What you want is a nice “trough” to fill.
Spread tenderloin open a bit, then spoon pesto until it fills (and overflows a bit) cavity.
Place, cut side up, in sprayed baking pan.
Tie roast in three places to keep it together. Sprinkle cheese and nuts over roast.
Method #2: filling the tenderloin
Lay tenderloin on cutting board. Starting on thinner end, take a sharp knife and slice horizontally almost all the way through. It will open up like a book. Pound out evenly.
Spread pesto to within an inch of edges. Fold over the 2 short edges a little bit. This helps seal the roulade. Roll up, starting at long end. Place, seam side down, on sprayed baking pan. Smear some pesto on top.
Roasting for both
Bake until done (145 degrees) – in my oven it took 20-30 minutes. Don’t over cook this lean cut of meat, or it will be dry.
Rest about 10 minutes, tented. Temperature will rise several degrees.
Slice thickly, then sprinkle with cheese and nuts if you like.
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Information on the new Stanley Rother documentary, American Martyr, can be found at rotherdoc.com.
