Directions:
- 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 the Essence 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):
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 439.18 Kcal (1839 kJ) | ||
| Calories from fat | 138.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.44g | 24% | |
|---|---|---|---|
| Cholesterol | 157.25mg | 52% | |
| Sodium | 3118.38mg | 130% | |
| Potassium | 1112.69mg | 24% | |
| Total Carbs | 15.17g | 5% | |
| Sugars | 7.87g | 31% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 53.23g | 106% | |
| Vitamin C | 17.5mg | 29% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4.4mg | 25% | |
| Calcium | 83.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 134.49 Kcal (563 kJ) | ||
| Calories from fat | 42.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 24% | |
|---|---|---|---|
| Cholesterol | 48.15mg | 52% | |
| Sodium | 954.96mg | 130% | |
| Potassium | 340.75mg | 24% | |
| Total Carbs | 4.64g | 5% | |
| Sugars | 2.41g | 31% | |
| Dietary Fiber | 0.84g | 11% | |
| Protein | 16.3g | 106% | |
| Vitamin C | 5.4mg | 29% | |
| Iron | 1.4mg | 25% | |
| Calcium | 25.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Baked Grouper Creole/Parmesan
Grouper fillets, Butter, Olive oil and 11 more.. -
Cuban Chicken Adobo
Boneless chicken breasts, Garlic powder, Lime juice and 9 more.. -
Emeril's Spice Blend Recipes
Paprika, Salt, Garlic powder, Black pepper, Onion powder and 21 more..
Also Try
-
-
-
-
Grilled Pork Loin With Rosemary-Breadcrumb Crust
Pork loins, Salt, Pepper, Coarse-grained dijon mustard and 5 more.. -
Grilled Pork Loin with Fire-Roasted Pineapple Salsa
Tomato paste, Mild or hot chili powder (or achiote paste) and 10 more.. -
Sicilian Grilled Pork Loin with Agrodolce Grilled Peaches (Bobby Flay)
Boneless blade-end pork loin with 1/8-inch layer of fat s... and 19 more.. -
Rubbed and Grilled Pork Loin
New york (top loin) pork roast, boneless, Olive oil, Sugar and 7 more.. -
-
Ww 5 Points - Rosemary and Garlic Grilled Pork Loin
Lean pork tenderloin , use 1 whole loin, Olive oil and 6 more.. -
Emeril Lagasse's Barbecued Pulled Pork Sandwiches
Boneless pork butt , about 4 lb, Dark brown sugar and 20 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
