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

Apple Pork Loin

Pork is a very good conductor of flavors so it pairs well with fruit juices

INGREDIENTS

2 Lbs Pork Loin

1 Teaspoon of Rosemary

1 Tablespoon of Honey

1 Teaspoon of Salt

1 Teaspoon of Black Pepper

BASTE MIXTURE

1 Cup of Apple Juice

1 Tablespoon of Rosemary

1/2 Cup of Honey

1 Teaspoon of Black Pepper

COOKING
30 Minutes

Preheat your oven to 375
Prepare your loin to cut

Take the pork loin and turn over to fat side down
Get your sharpest knife

Placing your hand over the loin slice a 1/2 inch slice

making sure not to cut across the loin

Turn the loin 180 degrees and repeat on other side to make a long piece of loin

Scoring the top of the loin will help the condiments go into the meat

Drizzle the honey rosemary salt and pepper

Reassemble the loin again

Either using twine or skewers like above place loin in aluminum lined cooking pan 

Massage the top of the loin with the rosemary and baste the loin with basting mixture
Keep on the loin and baste from time to time making sure not to dry the loin.

Keep basting the loin for about 20 minutes
When the juice turns color and starts being on a darker color just add water to re-hydrate them

After 20 minutes take the aluminum and cover the loin making sure to keep the top open

Once your loin has reached 145 degrees take the loin out and let rest for about 10 minutes
This will make the juices return to the loin.

Slice the loin about 1/4 inch thick and drizzle juices from the pan making sure to strain the rosemary

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

Venison Meatballs

INGREDIENTS

1 Lb Pork Loin

2 Lbs Chopped Venison Meat

1 Cup of Plain Breadcrumbs

2 Eggs

1/2 Cup of Milk

2 Teaspoon of Garlic

1 Teaspoon of Salt

1 Teaspoon of Black Pepper

1 Teaspoon of Crushed Red Pepper

PREPPING/COOKING

Take the Pork Loin

Chop Loin into smaller pieces

Separate the loin and Pulse in food processor

Until the Loin becomes Chopped

Place Venison Meat in bowl

Drop chopped loin in bowl

Add 2 eggs

Add cup of Plain Bread Crumbs

Add Milk

Add Garlic, Salt, Black and Crushed Red Peppers

Mix by hand until a Ball is formed

Line cooking sheet with aluminum and spray with non stick cooking spray

Using any type of scoop(In this case I use a ice cream scooper)
You use a scoop so all the balls will be the same size and take the same
time to cook

Pack all balls close together until all mixture is used

PLace cooking sheet in preheated 375 degree oven for 15 minutes

Turn and cook for another 10 minutes

Using tongs drop all the meatballs into a sauce of your liking

Keep on low for about 10 minutes
Then serve

You can eat them by themselves
Or place them over pasta (like above)
or even put on bread with mozarella cheese for Meatball Parm

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