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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
Glaze:
1/2 cup light brown sugar
1/4 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
1/4 teaspoon ground 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
Cajun Seasoning or Creole Seasoning
1/2 cup Creole Mustard
2 cups veal reduction
FOR THE MARINADE: Combine all of the ingredients (except the cornstarch and water) in a saucepan over medium heat. Whisk well and bring to a dimmer, and cook for 1 minute.
In a small mixing bowl, whisk the cornstarch and water together. Add the mixture to the hot liquid and continue to cook for 1 minute. Remove from the heat and cool completely.
Season the pork with seasoning. Place the pork in a large plastic storage bag and pour in the marinade. Marinate for 8 hours in the refrigerator. Remove from the refrigerator and bring to room temperature.
Preheat the oven to 450. Place the pork loin on a roasting pan, reserving the marinade. Roast for 10 minutes. Reduce the heat to 400 degrees and continue to roast for 30 to 40 minutes, or until the internal temperature reaches 155 degrees on a meat thermometer, basting every 15 minutes. Remove from the oven and let the loin rest for 10 minutes before slicing.
Whisk the mustard and the veal reduction in a saucepan over medium heat. Bring to a simmer and cook for 2 minutes. Spoon the sauce over the pork slices and garnish with parsley. Serves 8
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GRILLED PORK TENDERLOIN WITH APPLE CIDER GLAZE AND A CREOLE MUSTARD REDUCTION SAUCE - Emeril
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
Glaze:
1/2 cup light brown sugar
1/4 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
1/4 teaspoon ground 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
Cajun Seasoning or Creole Seasoning
1/2 cup Creole Mustard
2 cups veal reduction
FOR THE MARINADE: Combine all of the ingredients (except the cornstarch and water) in a saucepan over medium heat. Whisk well and bring to a dimmer, and cook for 1 minute.
In a small mixing bowl, whisk the cornstarch and water together. Add the mixture to the hot liquid and continue to cook for 1 minute. Remove from the heat and cool completely.
Season the pork with seasoning. Place the pork in a large plastic storage bag and pour in the marinade. Marinate for 8 hours in the refrigerator. Remove from the refrigerator and bring to room temperature.
Preheat the oven to 450. Place the pork loin on a roasting pan, reserving the marinade. Roast for 10 minutes. Reduce the heat to 400 degrees and continue to roast for 30 to 40 minutes, or until the internal temperature reaches 155 degrees on a meat thermometer, basting every 15 minutes. Remove from the oven and let the loin rest for 10 minutes before slicing.
Whisk the mustard and the veal reduction in a saucepan over medium heat. Bring to a simmer and cook for 2 minutes. Spoon the sauce over the pork slices and garnish with parsley. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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