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Emeril's Grilled Pork Tenderloin With Apple Cider Glaze And A Creole Mustard Reduction Sauce

  • Yield: 8 servings


  • Glaze:
  • 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
  • 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 pound boneless pork loin, trimmed
  • Emeril's Original Seasoning or Creole Seasoning
  • 1/2 cup Creole Mustard
  • 2 cups veal reduction
  • Mashed Root Vegetables
  • Turbo Dog Braised Cabbage


  • FOR THE MARINADE: Combine all of the ingredients (except the cornstarch and water) in a saucepan over medium heat. Whisk well and bring to a dimmer, and cook for 1 minute.
  • In a small mixing bowl, whisk the cornstarch and water together. Add the mixture to the hot liquid and continue to cook for 1 minute. Remove from the heat and cool completely.
  • Season the pork with Essence or Creole seasoning. Place the pork in a large plastic storage bag and pour in the marinade. Marinate for 8 hours in the refrigerator. Remove from the refrigerator and bring to room temperature.
  • Preheat the oven to 450 degrees F. Place the pork loin on a roasting pan, reserving the marinade. 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.
  • Whisk the mustard and the veal reduction in a saucepan over medium heat. 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.