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 Tyler Florence