APPLE-BRANDY GRILLED PORK LOIN BY EMERIL

facebook share image   twitter share image   pinterest share image   E-Mail share image



Apple-Brandy Grilled Pork Loin by Emeril image

Speaking of grilling, If I prepare it, my hubby Keith will fire up the charcoal -- even in ice and snow. The guy is a grilling maniac -- and he's good! This recipe can be grilled outdoors or on a grill pan in the oven if you prefer. It's maddeningly delicious and guess what -- waaaaaaaaaaaaay easy! The only thing you have to remember to do is to start it the day before you want to grill it. This is easily a triple Emeril "BAM!" Once you've tasted it, you'll want it again..and again! But sorry -- gotta get your own grillin' guy! Keith's mine! haha!! Now -- the notes: First off, please use real apple juice -- it's like sinful or something to mix kiddie apple koolaid with good brandy -- know what I mean? Second, I can not do "hots" so no way did Emeril's Essence get on my pork. Cayenne did not make it into my marinade either. I used a McCormick grill seasoning for steak and that worked beautifully. It's pretty much the same as Emeril's -- just no hots. But for all you folks who like a kick to your food -- the Essence recipe is included. Just remember that you can also buy it in the spice aisle of your grocery store. Third -- if you're like me and want to stretch a buck -- carve your pork thinly. It will last longer and an added plus is that it will make fantastic sandwiches the next day! Finally -- Emeril suggests using a true pork loin rather than the tenderloin because he says it stands up better to the grill. I used a large tenderloin because we just like it better and it cooks a bit faster. We don't have a fancy grill -- it's just your old trusty charcoal deal with a little lid. However, you cook it, just make sure the interior temperature is right before you chow down, ok?

Provided by Adrienne in Reister

Categories     Pork

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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).

Thomas Cedric
[email protected]

The pork loin was a little tough, but the apple brandy sauce was delicious. I would make this again, but I would cook the pork loin for longer.


Ch Jabbar
[email protected]

This recipe was amazing! The pork loin was cooked perfectly and the apple brandy sauce was to die for. I will definitely be making this again.


Iqra Qureshi
[email protected]

I followed the recipe exactly and the pork loin turned out dry. I'm not sure what went wrong.


Jafar Jee
[email protected]

This recipe is a keeper! The pork loin was juicy and flavorful, and the apple brandy sauce was the perfect complement. I will definitely be making this again and again.


Addi Ashworth
[email protected]

The pork loin was a little overcooked, but the apple brandy sauce was delicious. I would make this again, but I would cook the pork loin for less time.


Amir Tv
[email protected]

This was my first time making pork loin and it turned out perfectly. The apple brandy sauce was amazing. I will definitely be making this again.


Mahmoud Amr
[email protected]

This recipe was easy to follow and the pork loin turned out great. The apple brandy sauce was a bit too sweet for my taste, but I still enjoyed the dish.


Courtney Morrill
[email protected]

I made this recipe for a dinner party and it was a hit! Everyone loved the pork loin and the apple brandy sauce.


ezenrane frank
[email protected]

The pork loin was a little dry, but the apple brandy sauce was delicious


Pierre Akeem Shoulby
[email protected]

This was a great recipe! I followed it exactly and the pork loin turned out perfectly. The apple brandy sauce was also delicious. I will definitely be making this again.


Muhandi Bilal
[email protected]

I'm not a big fan of pork loin, but this recipe changed my mind. The apple brandy sauce was amazing, and it really made the pork loin shine.


Lyn Slim
[email protected]

This recipe is a winner! The pork loin was juicy and flavorful, and the apple brandy sauce was the perfect complement. I will definitely be making this again.