Emeril's Grilled Pork Tenderloin With Apple Cider Glaze Andcajun, grilling recipes, pork and ham ***glaze*** 1/2 cup light brown sugar 1/4 cup honey 1 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon mace 1/4 teaspoon cardamom salt 1 cup brandy 4 cups apple juice 1 cup champagne vinegar 1/4 cup melted butter 2 tablespoons cornstarch 2 tablespoons water ***pork*** 3 pounds boneless pork loin; trimmed creole seasoning 1/2 cup creole mustard 2 cups veal reduction 1 recipe mashed root vegetables 1 recipe turbo dog braised cabbage For the Glaze: In a saucepan, over medium heat, combine all of the ingredients, except for the cornstarch and water and whisk well. Bring the mixture to a simmer and cook for 1 minute. In a small mixing bowl, whisk the cornstarch and water together. Add to the hot liquid and continue to cook for 1 minute. Remove from the heat and cool completely. Season the pork with Creole seasoning. Place the pork in a large Zip-lock bag and pour in the marinade. Marinate overnight. Remove from the refrigerator and bring to room temperature. Prepare the grill. Place the pork loin on a grill rack set up for indirect grilling. Grill for about 30 to 40 minutes, turning and basting every 15 minutes. Remove tenderloin when the internal temperature reaches 155F on a meat thermometer, every 15 minutes. Let the meat rest for 10 minutes before slicing. Creole Mustard: In a saucepan, over medium heat, whisk the mustard and veal reduction together. Bring to a simmer and cook for 2 minutes. To serve, spoon the mashed root vegetables in the center of each plate. Place the cabbage around the potatoes. Slice the pork into 1/2-inch pieces. Lay a couple of the slices against the potatoes. Spoon the sauce over the pork and garnish with parsley. |
