Best Apple Brandy Grilled Pork Loin By Emeril Recipes

APPLE-BRANDY GRILLED PORK LOIN BY EMERIL

Apple-Brandy Grilled Pork Loin by Emeril image

Speaking of grilling, If I prepare it, my hubby Keith will fire up the charcoal -- even in ice and snow. The guy is a grilling maniac -- and he's good! This recipe can be grilled outdoors or on a grill pan in the oven if you prefer. It's maddeningly delicious and guess what -- waaaaaaaaaaaaay easy! The only thing you have to remember to do is to start it the day before you want to grill it. This is easily a triple Emeril "BAM!" Once you've tasted it, you'll want it again..and again! But sorry -- gotta get your own grillin' guy! Keith's mine! haha!! Now -- the notes: First off, please use real apple juice -- it's like sinful or something to mix kiddie apple koolaid with good brandy -- know what I mean? Second, I can not do "hots" so no way did Emeril's Essence get on my pork. Cayenne did not make it into my marinade either. I used a McCormick grill seasoning for steak and that worked beautifully. It's pretty much the same as Emeril's -- just no hots. But for all you folks who like a kick to your food -- the Essence recipe is included. Just remember that you can also buy it in the spice aisle of your grocery store. Third -- if you're like me and want to stretch a buck -- carve your pork thinly. It will last longer and an added plus is that it will make fantastic sandwiches the next day! Finally -- Emeril suggests using a true pork loin rather than the tenderloin because he says it stands up better to the grill. I used a large tenderloin because we just like it better and it cooks a bit faster. We don't have a fancy grill -- it's just your old trusty charcoal deal with a little lid. However, you cook it, just make sure the interior temperature is right before you chow down, ok?

Provided by Adrienne in Reister

Categories Pork

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup apple juice
1/4 cup brandy, plus
1 tablespoon brandy
2 tablespoons light brown sugar
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1 (3 -3 1/4 lb) pork loin, trimmed 3 to 3 1/4-pound

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 APPLES AND BRANDY CREAM SAUCE

Grilled Pork Tenderloin with Apples and Brandy Cream Sauce image

This is the ultimate fall supper, succulent pork tenderloin and apples grilled on the barbeque and served with a heavenly cream sauce. As a side dish, I include garlic mashed potatoes.

Provided by miss gracie

Categories Pork

Time 1h5m

Yield 6-12 serving(s)

Number Of Ingredients 14

Ingredients

2 -4 pork tenderloin
2 green apples, cored and sliced into ½ inch thick slices (do not peel)
3 red apples, cored and sliced into ½ inch thick slices (do not peel)
1 can apple juice concentrate
3 cloves garlic, crushed
1 teaspoon salt
1 teaspoon pepper
1/2 cup brandy
1/2 red onion, sliced into thin slivers
1/4 cup butter
7 tablespoons frozen apple juice concentrate
1 pint heavy cream
1/2 cup brandy
salt and pepper

Steps:

Mix together all marinade ingredients and pour over pork tenderloin.
Refrigerate pork in marinade for no more than 24 hours.
Discard marinade and grill pork until internal temperature reaches 155 degrees.
When pork is almost done cooking, place apples slices on grill and grill approximately 4 minutes per side.
Remove from apples and pork from grill, chop green apple slices into small pieces.
While pork is grilling, prepare sauce: In a medium saucepan, sauté onions in butter.
Add salt, pepper, apple juice concentrate, cream and brandy and bring to a boil, stirring constantly.
Reduce heat and simmer until sauce is reduced and thickened.
Add grilled, chopped green apple and continue to simmer a few more minutes.
Slice grilled pork into ½ inch slices.
Place on serving plate with red apple slices.
Top with cream sauce.

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