Emeril's Grilled Pork Tenderloin with Apple Cider Glaze and a Creole Mustard Reduction Sauce

Total Time:
9 hr 20 min
Prep:
30 min
Inactive:
8 hr
Cook:
50 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • Glaze:
  • 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
  • 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
  • Creole Seasoning
  • 1/2 cup Creole Mustard
  • 2 cups veal stock reduction
  • 1 recipe Mashed Root Vegetables
  • 1 recipe Turbo Dog Braised Cabbage
Directions

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.


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