- 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 juice
- 1 cup champagne vinegar
- 1/4 cup melted butter
- 2 tablespoons cornstarch
- 2 tablespoons water
- 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.
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