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Apple Glazed Pork Loin

This is one of the recipes from Kevin Taylor, the BBQ Guru. Kevin is the resident Chef at RecipeGoldmine and if you would like to have a look at the website click here.

Have a look at Kevin's Biography page to find out why and how he came to be interested in cooking, especially barbecuing, and Team Double Smoke. For a little insight to competing have a look at the article A league of their own, Competitive barbecuers have passion for grilling by Bonnie Blackburn, The Journal Gazette - click here.


3 pounds Boneless Pork Loin
Cajun seasoning(see recipe below)

1/2 cup Brown sugar, light
1/4 cup Honey
1 cup Brandy
4 cups Apple juice or cider
1 cup Cider vinegar
1/4 cup Butter, melted
1 teaspoon Cinnamon
1/4 teaspoon Allspice
1/4 teaspoon Mace
1/4 teaspoon Cardamon, ground
2 tablespoons Cornstarch
2 tablespoons Water

  • Season pork with Cajun seasoning (see below).
  • Combine the Glaze ingredients, except the cornstarch and water, in a sauce pan 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.
  • Pre-heat your grill to 450º.
  • Place the pork on the grill and sear for 5 minutes. Turn over and sear for another 5 minutes.
  • Turn the heat down to 400º and cook for another 30 - 40 minutes or until the internal temp reaches 145º to 155º, 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!

Cajun Seasoning


2 1/2 tablespoons Paprika
2 tablespoons Garlic powder
2 tablespoons Salt
1 tablespoon Pepper
1 tablespoon Cayenne pepper
1 tablespoon Thyme, dried
1 tablespoon Oregano, dried
1 tablespoon Onion powder


  • Mix together.

Makes about 2/3 cup

Kevin Taylor
BBQ Guru

Email Kevin if you have a question - click here