Emeril's Grilled Pork Tenderloin With Apple Cider Glaze And

Course : Grilling
Serves: 8
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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
1/4 teaspoon salt
1 cup brandy
4 cups apple juice
1 cup champagne vinegar
1/4 cup melted butter
2 tablespoons cornstarch
2 tablespoons water
3 pounds boneless pork loin -- trimmed
---creole seasoning
1/2 cup creole mustard
2 cups veal reduction
1 recipe mashed root vegetables
1 recipe turbo dog braised cabbage

Preparation / 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. 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. Prepare the grill. Place the pork loin on a grill rack set up for indirect grilling. Grill for about 30 to 40 minutes, turning and basting every 15 minutes. Remove tenderloin when the internal temperature reaches 155F on a meat thermometer, every 15 minutes. Let the meat rest for 10 minutes before slicing. Creole Mustard: 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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