Apple-Brandy Grilled Pork Loin by Emeril
- Ready In:
- 2hrs 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 cup apple juice
- 1⁄4 cup brandy, plus
- 1 tablespoon brandy
- 2 tablespoons light brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon vegetable oil
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon fresh ground black pepper
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon cayenne pepper
- 1 (3 -3 1/4 lb) pork loin, trimmed 3 to 3 1/4-pound
directions
- To make the marinade, in a bowl, combine the apple juice, brandy, brown sugar, mustard, oil, 1 teaspoon of the salt, 12 teaspoon of the pepper, the cinnamon, allspice, and cayenne and whisk well to combine and dissolve the sugar.
- Place the loin in a large re-sealable plastic bag and add the marinade. Seal and place in a large baking dish. Let marinate in the refrigerator for 8 hours or overnight, turning occasionally.
- Preheat a grill to medium-low heat (230 degrees to 250 degrees F).
- Remove the pork from the marinade and pat dry, discarding the marinade, and season on all sides with 1 teaspoon of the Essence (see recipe below) and the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Grill the pork with the grill lid closed, turning several times, until an instant-read
- thermometer registers an internal temperature of 145 degrees F when inserted into the thickest portion of the meat, about 45 minutes, depending upon the thickness of the meat.
- Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before carving.
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; Combine all ingredients thoroughly (Yield: 2/3 cup).
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Reviews
-
This roast was pretty good, but wished that there was more flavor running through it. It is most DEFINATELY moist if you cook it as stated over low heat on your grill. I used propane but can only imagine how much better it would be over charcoal. I reduced the marinade to use as a sauce, but it was only o.k. I sliced the pork real thin and spinkled each slice lightly with Montreal steak seasoning. YUMMOLICIOUS.
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All I can say is AWESOME! The flavors just dance in your mouth! I was a little disappointed that the propane ran out in my grill as I went to put these on, but I seared them on all sides on the stovetop, wrapped them in foil with some liquid in the bottom, and put them in the oven. After baking for almost 2 hours on low heat, took them out and let them rest under a tent of foil, I nearly hit the floor when I tasted them! Will make again! A+++++++++++++++++
RECIPE SUBMITTED BY
<p>Hi, My name is Adrienne (Chef #514761) and I live in Reisterstown, Maryland USA with my husband Keith. We are now empty nesters after having raised our son and daughter. I work as a university administrator. My interests include metaphysical study, Reiki, angels, faeries, paranormal phenomena, Tarot and more. I also enjoy reading, writing, graphics design and I cross stitch too. :) <br /> <br />Favorite Quote: <em>I have never been contained except I made the prison. - Mari Evans</em></p>