- 1/2 cup light brown sugar
- 1/4 cup honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground cardamom
- 1 cup brandy
- 4 cups apple cider
- 1 cup apple cider vinegar
- 3 pound boneless pork loin, trimmed
- Emeril's Original Seasoning or Creole Seasoning
- 1/4 cup Creole Mustard plus 2 tablespoons
- 1/4 cup cold unsalted butter cut into cubes
FOR THE MARINADE: Combine all of the ingredients in a saucepan over medium heat. Whisk well and bring to a boil. Reduce the heat to medium-low and cook for 35 minutes. Set aside to cool.
Place the pork in a large plastic storage bag and pour in the marinade. Marinate for at least 8 hours and up to overnight in the refrigerator. Remove from the refrigerator and bring to room temperature. Transfer the pork loin, reserving the marinade, to a clean surface and pat dry. Season with the Essence or Creole Seasoning and rub the loin with 1/4 cup of the mustard.
Preheat the oven to 450 degrees F.
Place the pork loin on a roasting pan, and pour 1 cup of the reserved marinade over the pork. Roast for 10 minutes. Reduce the heat to 400 degrees F and continue to roast for 30 to 40 minutes, or until the internal temperature reaches 155 degrees F on a meat thermometer, basting every 15 minutes. Remove from the oven and let the loin rest for 10 minutes before slicing.
To make the sauce, bring the reserved marinade to a boil in a tall saucepan. Immediately reduce the heat to medium-low and simmer the marinade until it has reduced to 1 cup, about 20 minutes. Strain the marinade through a fine mesh sieve and return to it to a clean saucepan and bring to a simmer. Add the Creole mustard and simmer for 2 minutes longer. Add the butter a little at a time until the sauce has emulsified and thickens. Season and serve immediately with the pork loin.
Serve the pork loin with mashed sweet potatoes and collard greens.
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