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1
For the Glaze: In a saucepan, over medium heat, combine all of the ingredients, except for the cornstarch and water and whisk well.
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2
Bring the mixture to a simmer and cook for 1 minute.
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3
In a small mixing bowl, whisk the cornstarch and water together.
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4
Add to the hot liquid and continue to cook for 1 minute.
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5
Remove from the heat and cool completely.
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6
Preheat the oven to 450 degrees F. Season the pork with Creole seasoning.
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7
Place the pork in a large Zip-lock bag and pour in the marinade.
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8
Marinate overnight.
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9
Remove from the refrigerator and bring to room temperature.
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10
Place the pork loin on a roasting pan, reserving the marinade.
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11
Roast for 10 minutes.
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12
Reduce the heat to 400 degrees F and continue to roast for 30 to 40 minutes, or until the temperature reaches 155 degrees F on a meat thermometer, basting every 15 minutes.
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13
Remove from the oven and rest for 10 minutes before slicing.
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14
In a saucepan, over medium heat, whisk the mustard and veal reduction together.
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15
Bring to a simmer and cook for 2 minutes.
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16
To serve, spoon the mashed root vegetables in the center of each plate.
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17
Place the cabbage around the potatoes.
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18
Slice the pork into 1/2-inch pieces.
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19
Lay a couple of the slices against the potatoes.
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20
Spoon the sauce over the pork and garnish with parsley.
