Emeril's Grilled Pork Tenderloin with Apple Cider G

Name: Emeril's Grilled Pork Tenderloin with Apple Cider Glaze and a Creole Mustard Reduction Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup light brown sugar; 1/4 cup honey; 1 teaspoon cinnamon; 1/4 teaspoon allspice; 1/4 teaspoon mace; 1/4 teaspoon cardamom; Salt; 1 cup Brandy; 4 cups apple juice; 1 cup champagne vinegar; 1/4 cup melted butter; 2 tablespoons cornstarch; 2 tablespoons water; 3 pound boneless pork loin, trimmed; Creole Seasoning; 1/2 cup Creole Mustard; 2 cups veal stock reduction; 1 recipe Mashed Root Vegetables; 1 recipe Turbo Dog Braised Cabbage

Servings: persons

1/2 cup light brown sugar
1/4 cup honey
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon mace
1/4 teaspoon cardamom
Salt
1 cup Brandy
4 cups apple juice
1 cup champagne vinegar
1/4 cup melted butter
2 tablespoons cornstarch
2 tablespoons water
3 pound boneless pork loin, trimmed
Creole Seasoning
1/2 cup Creole Mustard
2 cups veal stock reduction
1 recipe Mashed Root Vegetables
1 recipe Turbo Dog Braised Cabbage

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

1269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup light brown sugar, 1/4 cup honey, 1 teaspoon cinnamon, 1/4 teaspoon allspice, and more.

Yes, Emeril's Grilled Pork Tenderloin with Apple Cider Glaze and a Creole Mustard Reduction Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Emeril's Grilled Pork Tenderloin with Apple Cider Glaze and a Creole Mustard Reduction Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions