Apple-Brandy Grilled Pork Loin
Pork
1 cup apple juice
¼ cup plus 1 tablespoon brandy
2 tablespoons light brown sugar
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
1½ teaspoons salt, divided
¾ teaspoon freshly ground black pepper, divided
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon cayenne pepper
1 (3 to 3 1/4-pound) pork loin, trimmed
1 teaspoon Essence Creole seasoning
To make the marinade: in a bowl, combine the apple juice, brandy, brown sugar, mustard, oil, 1 teaspoon of the salt,½ teaspoons of the pepper, 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 marinade in the refrigerator for 8 hours or overnight, turning occasionally.
Preheat a grill to medium-low heat (230° to 250°).
Remove the pork from the marinade and pat dry, discarding the marinade, and season on all sides with the Essence and the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Reserve marinade.
Grill the pork with the grill lid closed, turning several times, until an instant-read thermometer registers an internal temp of 145° 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. Meanwhile, boil the reserved marinade until reduced. Serve with carved pork.