Apple-Brandy Grilled Pork Loin by Emeril

Total Time
2hrs 20mins
Prep 5 mins
Cook 2 hrs 15 mins

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?

Ingredients Nutrition

Directions

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

Reviews

(2)
Most Helpful

This roast was pretty good, but wished that there was more flavor running through it. It is most DEFINATELY moist if you cook it as stated over low heat on your grill. I used propane but can only imagine how much better it would be over charcoal. I reduced the marinade to use as a sauce, but it was only o.k. I sliced the pork real thin and spinkled each slice lightly with Montreal steak seasoning. YUMMOLICIOUS.

ForeverMama October 10, 2011

All I can say is AWESOME! The flavors just dance in your mouth! I was a little disappointed that the propane ran out in my grill as I went to put these on, but I seared them on all sides on the stovetop, wrapped them in foil with some liquid in the bottom, and put them in the oven. After baking for almost 2 hours on low heat, took them out and let them rest under a tent of foil, I nearly hit the floor when I tasted them! Will make again! A+++++++++++++++++

WendyAllyn January 18, 2010

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