Apple-brandy grilled pork loin
• 1 cup apple juice
• 1/2 cup Chef Louis Brandy
• 2 tablespoons of light brown sugar
• 2 tablespoons of Dijon mustard
• 1 tablespoon of vegetable oil
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper
• 1 (3 to 3 1/4 pound) pork loin, trimmed
• 1 teaspoon Essence
To make marinade: in a bowl, combine apple juice, brandy, brown sugar, mustard, oil, 1 teaspoon of salt, 1/2 teaspoon of pepper, cinnamon, allspice, and cayenne. Whisk well to combine and dissolve 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 eight 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. Season on all sides with the Essence, remaining 1/2 teaspoon of 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 on the thickness of the meat.
Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before carving.
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