We Latins love pork, and specially the lean pork tenderloin. This is another of tenderloin recipes that I love.

EMERIL'S GRILLED PORK TENDERLOIN WITH APPLE CIDER GLAZE AND A CREOLE MUSTARD REDUCTION SAUCE
Recipe Courtesy of Emeril Lagasse, 1999

Glaze:
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

Pork:
3 pound boneless pork loin, trimmed
Creole Seasoning
1/2 cup Creole Mustard
2 cups veal reduction
1 recipe Mashed Root Vegetables
1 recipe Turbo Dog Braised Cabbage

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