Apple-Brandy Grilled Pork Loin

Total Time:
9 hr 5 min
5 min
8 hr
1 hr

6 servings

  • 1 cup apple juice
  • 1/4 cup plus 1 tablespoon brandy
  • 2 tablespoons light brown sugar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon vegetable oil
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper
  • 1 (3 to 3 1/4-pound) pork loin, trimmed
  • 1 teaspoon Essence, recipe follows
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • To make the marinade, in a bowl, combine the apple juice, brandy, brown sugar, mustard, oil, 1 teaspoon of the salt, 12 teaspoon of the pepper, the cinnamon, allspice, and cayenne and whisk well to combine and dissolve the sugar.

  • Place the loin in a large re-sealable plastic bag and add the marinade. Seal and place in a large baking dish. Let marinate in the refrigerator for 8 hours or overnight, turning occasionally.

  • Preheat a grill to medium-low heat (230 degrees to 250 degrees F).

  • Remove the pork from the marinade and pat dry, discarding the marinade, and season on all sides with the Essence and the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • Grill the pork with the grill lid closed, turning several times, until an instant-read thermometer registers an internal temperature of 145 degrees F when inserted into the thickest portion of the meat, about 45 minutes, depending upon the thickness of the meat.

  • Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before carving.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

  • Published by William and Morrow, 1993.

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