Emeril's Grilled Pork Tenderloin With Apple Cider Glaze And

Recipe Ingredients

		Glaze
1/2 cup	80g / 2.8oz	Light brown sugar
1/4 cup	59ml	Honey
1 teaspoon	5ml	Cinnamon
1/4 teaspoon	1.3ml	Allspice
1/4 teaspoon	1.3ml	Mace
1/4 teaspoon	1.3ml	Cardamom
		Salt
1 cup	237ml	Brandy
4 cups	948ml	Apple juice
1 cup	237ml	Champagne vinegar
1/4 cup	49g / 1.7oz	Melted butter
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	Water
		Pork
3 lbs	1362g / 48oz	Boneless pork loin - trimmed
		Creole seasoning
1/2 cup	118ml	Creole mustard
2 cups	474ml	Veal reduction
1		Mashed root vegetables
1		Turbo dog braised cabbage

Recipe Instructions

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.

Source:
Emeril Lagasse

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.