So How's the Grub at Nashotah House?

Nashotah House is an Anglican/Episcopal seminary in the Catholic tradition, a seed now in bloom after having been planted in the Oxford Movement of nineteenth century Anglicanism.

More specifically, we're decidedly Benedictine, which, among other things, means that we value prayer, study, and work. Or as one professor has put it, "we value worship, class time, and dish crew!" Both maxims, my friends, are correct. We attend Matins, Mass, and Evensong in the chapel daily. On Wednesday we have Benediction of the Blessed Sacrament, a service to marvel at Christ's real and healing presence in the Eucharistic Bread and Wine.

We also study diligently every day, and we wipe tables in the refectory (and elsewhere) as part of our duties. St. Benedict, who must have been thinking about some of the more mundane duties of monastic life (i.e., dishwashing), reminded his followers to "treat all goods as if they were vessels of the altar." I would like to offer this up for you, dear readers. Mundane events are often the places where God meets us most often, for it is in our daily work that we must come to dwell with God.

And it was in the breakfast line yesterday morning that a fellow seminarian was just ahead of me using tongs to gather at least two pounds of crispy bacon when he said, "Aha, bacon: the second best part of the New Covenant!" He's not far off, for being able to eat bacon is indeed a nice part of Christianity!

So that's my little piece of good theology today. Look for God in what we see as everyday and humdrum, even at breakfast or in the lunch line. Don't waste your life waiting on God to show up at your mountain top experiences just to pat you on the back for something you didn't even ask Him to be part of from the beginning; just dwell with Him in the here and now. He offers so much more than just time on Sundays and other feasts of the year. "What can be sweeter to us, dear ones, than this voice of the Lord inviting us? Behold, in His loving kindness the Lord shows us the way of life," writes St. Benedict.

Since I mentioned bacon, that's my segue into our dose of the joie de vivre, which today is a great and simple recipe for grilled pork tenderloin. Pork is a favorite around here: it's cheap, good, and versatile.

Two pork tenderloins (preferably ones not pre-packaged. You need more fat on the meat than what's available in most supermarches. Go to a good butcher or at least the counter of your market and tell him you're looking for a nice piece of pork tenderloin with a touch of fat remaining)

marinate the pork in the following sauce for 12 hours in the fridge

sauce - 1 cup of brown sugar
1/2 cup of good balsamic vinegar
1/4 cup low sodium soy sauce
1/4 cup dried ground ginger (recall, I use Pinzey's spices)
2 Tbsp. fresh basil
6 Tbsp. of fresh thyme
2 Tbsp. of fresh oregano
4 Tbsp. of olive oil
1/2 tsp. of lime juice
salt and pepper

cook the pork on a hot grill. Let each side get a nice char before turning. Pork is so easy to overcook, so don't. Pork doesn't take long on a hot grill. Remember too, that meat from a grill will continue to cook after it's removed from the heat. If you use a meat thermometer, take it off at 120 degrees and cover loosely with foil. Trust me, it will continue to cook up for fifteen minutes after the heat is removed.

Take the remaining marinade and sauté until the mixture has thickened or has reduced by 1/4.

Slice the pork and pour the reduction over the top and serve.

Might I also recommend a wine for your enjoyment? Try 2008 Vino Cabos, which is an Argentinean Malbec produced by famed winemaker Paul Hobbs.

Bon appétit!