Apple Brandy Grilled Pork Loin By Emeril Recipes

APPLE-BRANDY GRILLED PORK CHOPS

Steps:

• To make the marinade, in a bowl, combine the apple cider, brandy, brown sugar, mustard, oil, 1 teaspoon of salt, 1/2 teaspoon of the pepper, the cinnamon, allspice, and cayenne and whisk well to combine and dissolve the sugar.
• Place the chops 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 the grill to medium-low heat (230 degrees to 250 degrees F).
• Remove the pork from the marinade and pat dry, saving the marinade, and season on all sides with the Essence 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 on the thickness of the meat).
• While pork is grilling, melt 1 tbsp butter in small saucepan. Whisk in 1 tbsp flour and continue whisking until light brown. Add left-over marinade. Bring to boil and let simmer for 5 minutes or until gravy thick.
• Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before serving/slicing. Top with gravy/sauce.

APPLE-BRANDY GRILLED PORK LOIN BY EMERIL

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).

GRILLED PORK TENDERLOIN WITH FRIED APPLES

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Generously season pork tenderloin with garlic salt and pepper.
• Cook pork on the preheated grill, turning twice on each side, until no longer pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from grill and cover with aluminum foil; let rest for 5 minutes. Slice pork and place on a serving platter.
• Melt butter in a skillet over medium heat; add apples. Cover skillet and cook for 5 minutes. Stir apples and sprinkle with sugar; reduce heat to low. Cover skillet and cook apples for 5 more minutes. Remove cover; cook and stir until apples are lightly browned, 2 to 3 more minutes. Spoon apples over sliced pork.