Emeril's Grilled Pork Tenderloin with Apple Cider Glaze and a Creole Mustard Reduction Sauce
- 1/2 cup light brown sugar
- 1/4 cup honey
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon mace
- 1/4 teaspoon 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
- Creole Seasoning
- 1/2 cup Creole Mustard
- 2 cups veal stock reduction
- 1 recipe Mashed Root Vegetables
- 1 recipe Turbo Dog Braised Cabbage
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.
Preheat the oven to 450 degrees F. 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. 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 temperature reaches 155 degrees F on a meat thermometer, basting every 15 minutes. Remove from the oven and rest for 10 minutes before slicing. 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.
Recipe courtesy Emeril Lagasse
Recipe courtesy of Bobby Flay
Recipe courtesy of Tyler Florence