Apple and Bacon stuffed Pork Loin

INGREDIENTS

1 LB Pork Loin
4 Apples
10 Strips of Bacon
1/2 Teaspoon of Paprika
1 Tablespoon of Lemon Juice
1 Medium Red Onion
1 Tablespoons of Vegetable Shortening
1 Cup of Oil

PREPPING

Take the 4 Apples and cube them up into small pieces
Place in bowl

Slice the Pork Loin and Slice into 1 inch thick pieces(L)
Place flat on cutting board(M)
using your sharpest knife cut a "pocket" into the loin(R)
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Put aside 

Cube up the Bacon into 1/4 inch slices
Place in bowl

In a bowl mix Lemon Juice

Garlic

Paprika
mix and put aside

Slice up your Red Onion into small pieces
Place in bowl

COOKING

325 Degrees

20 Minutes

Pre Heat oven to 325
Place cooking sheet in oven linen in aluminum foil
and a cup of oil

In a medium pan at medium heat
drop two tablespoons of Vegetable shortening

Once the shortening has liquefied
Drop in the Red Onion

Once the Onions start to caramelize

Drop in the Apples and mix

then drop in the Bacon and mix

Cook until the Onions have become translucent
and the Bacon is starting to crisp
5 to 7 minutes

Drop in the the Garlic mixture and mix let cook for another 2 minutes
Take off the heat and let it for 5 minutes

Once the mixture is able to be handled using the back of a
wooden spoon place filling into the pocket of the Loin

Once the Loin pockets are full use a skewer to close up the openings

Preheat the medium pan and sear both sides about 3 minutes each side

Making sure not to burn each side once they are seared

Place in cooking sheet
Once the last one is put in
set timer for 10 minutes 

Flip over
Place in over for the final 10 minutes

Once the cooking is done
Take cooking sheet out of oven and let rest for 5 to 10 minutes

Once it is done use the remaining filling as a topping or enjoy as is

Either way Try it and ENJOY

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Drunken Baked Chicken

PREPPING

Since none of us have Sous Chefs at hand it is a good thing to prep before you start to cook so you are not rushing to get everything done all at once.

POTATOES

With potatoes you need to make sure to quickly use if and if you are
prepping for later use you can just put in a bowl or container and cover with water.
If you do not then the potato will start to turn color and change texture.

ONIONS

The easiest and fastest way to cut onion I have found is the half cut. The whole trick to this cut is that most of your cooking will always be made towards your cutting board and thus making the cutting time faster and the crying almost non existent.

Take the whole onion (L)
Cut off both ends (M)
Slice from top to bottom down the middle(R)

Peel the skin(L)
Slice to desired thickness(M)
Slice all onions to comparable size(R)

COOKING TIME

3 Medium Onions

2 Large Potatoes

1 Whole Chicken

1/2 cup of Olive Oil

1/2 cup of Lemon Juice

7 Fl Oz bottle of Corona (or any light beer)

1 Tablespoon of Garlic Powder

1 Teaspoon of Oregano

1 Tablespoon of Salt

1 Tablespoon of Black Pepper

(Prep time 10-15 minutes)

(Cook time 1 Hour 30 Minutes)

Using a medium size aluminum pan

Place potatoes in bottom layer
Then place onions over to cover all the potatoes.

The whole chicken will need to be butterflied

Turn Chicken Breast up and split with biggest knife.
Don't be scared to use a mallet to hammer the knife thru the cartilage
Turn chicken over and season the cavity with Salt and Pepper.
Cut off winglets and place over onions

Place chicken over all the mixture
Now I know what you are saying the pan has changed as a good cook you have to know how to improvise.
When I placed the chicken in the aluminum pan it was too big for the pan so I got a bigger pan.
Sprinkle the Garlic Powder, Oregano, Black Pepper and Salt over the chicken.

Drizzle Olive Oil over Chicken making sure some of the oil goes into the mixture
Repeat with Lemon Juice

Pour Beer over Chicken
Don't worry about the liquor as we know from the Vodka Sauce the alcohol cooks away 

Also make sure nothing ever goes to waste. I usually cover the whole pan
with aluminum but since my chicken and other food touched the pan I cannot use again.
So I just placed it over the pan to make the cover I need for the chicken.

Use more aluminum to make sure you make a tight seal around the pan.
Place in pre-heated oven at 350 Degrees for 45 minutes covered.

After the 45 minutes of the cooking take off the aluminum and
cook for another 45 minutes uncovered

Once your Chicken Breast have reached an internal temperature of 165 to 170
that means your chicken is done. You may need to check the temperature all around as not all the meat will be above the 166  to 170. If this is to happen simply lower the temperature by 25 degrees and continue cooking until all the chicken is above the 165.

If you enjoy your potatoes as is simply cut chicken into pieces.
You may drizzle some of the
Au Jus(liquid from the pan) over the meal.

If you enjoy your potatoes a little charred simply use your aluminum pan and

place all the potatoes and onions without the Au Jus. On the Broiler setting on your

oven for about 3 to 5 minutes depending on how charred you like them.

When you are ready plate and ENJOY.

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo