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1
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.
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2
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.
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3
Preheat a grill to medium-low heat (230 degrees to 250 degrees F).
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4
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.
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5
Grill the pork with the grill lid closed, turning several times, until an instant-read
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6
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.
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7
Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before carving.
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8
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).
