Post by chief_cook2 on Aug 27, 2003 15:03:09 GMT -6
3 lb. boneless pork loin (not tenderloin)
Cajun seasoning
Glaze
1/2 C. light brown sugar
1/4 C. honey
1 C. Brandy
4 C. apple juice or cider
1 C. cider vinegar
1/4 C. butter, melted
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. mace
1/4 tsp. ground cardamom
2 T. cornstarch
2 T. water
Season pork with Cajun seasoning. Combine the GLAZE ingredients, except the
cornstarch and water, in a saucepan and bring to simmer and cook for 1
minute. Whisk together the cornstarch and water. Add to the hot glaze mix
and continue cooking for another minute. Let this cool COMPLETELY. Place the
pork in a large Zip-loc bag and add marinade and let sit overnight. Remove
pork, reserving the marinade, and allow to come to room temp. Preheat your
grill to 450ºF. Place the pork on the grill and sear for 5 minutes. Turn
over and sear for another 5 minutes. Turn the heat down to 400ºF and cook
for another 30-40 minutes or until the internal temp reaches 145-155ºF,<br>basting every 15 minutes using the reserved marinade. Let rest for 10
minutes before slicing. You can use any remaining marinade to serve with the
meat. If you do this, boil the marinade first.