Apple Brandy Pork Loin - $10 a day!

Apple Brandy Pork Loin - $10 a day!

origin - Emeril
difficulty - easy
health meter - high

Top Chef remains one of my all time favorite reality tv shows that just seems to get better with every season. On a recent episode the chefs were charged with creating a delicious, healthy, accessible dinner for 4 with $10! It was so much fun to watch that it inspired my husband to challenge me with cooking dinner every night for less than $10. One caveat, I had $50 for the week, so I could spend more one day and less the next etc. Keep in mind, I was not cooking for children as the Top Chef contestants were! As I shared our little game with my good friend Hayley, she asked that I start posting the dinners. It's amazing how many people talk about the rising cost of everything including groceries. So here it goes!

Pork Loin is a very inexpensive and healthy cut of meat. I bought a 1.75 lb pork loin for $5. This could easily feed 4 people. The apple brandy marinade keeps the meat so juicy and tender, you can't dry it out! I decided to cook the loin in the oven instead of on the grill - so please note the changes. I served this with one of my favorite dishes - Israeli Couscous (aka Pearl Couscous). It is NOTHING like the couscous you are thinking of, this is much more like a pasta very similar to orzo. It's a cinch to make and you can season it with any flavors you like. You can either find it in the mediterranean section of your grocery store or with the rice. I rarely have a hard time finding it. It's less than $3 a box, and is enough to make the following recipe 2 times. Some steamed grean beans (less than $2) and you have a balanced, well rounded and delicious meal!

Apple Brandy Pork Loin
1 cup apple juice
1/4 cup plus 1 tablespoon brandy (you can buy the mini bottles at any liquor store -omit if you must)
2 tablespoons light brown sugar
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1 (3 to 3 1/4-pound) pork loin, trimmed (I used a 1.75 lb loin - but kept the marinade qty. the same)
1 teaspoon Essence, recipe follows (I omitted)
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(I like to boil/reduce the leftover marinade and serve as a sauce), and season on all sides with the Essence and the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Preheat oven to 400 degrees. Place pork loin in a roasting pan and bake for 30-40 meats or until meat thermometer registers 140 degrees. Remove from oven, tent with foil and let rest for 15 minutes. OR

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.

Israeli Couscous

2 tablespoons extra-virgin olive oil
1 shallot minced
1 cup israeli couscous
1 1/3 cups chicken stock - (I always use knorrs bouillon cubes)
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon italian seasoning blend
1/4 cup dried cranberries roughly chopped
1/4 cup toasted pecans roughly chopped (or pine nuts, or almonds)
1/4 cup parmesan cheese

In a medium saucepan, warm the olive oil over medium heat. Add the shallot and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the lemon juice, salt/pepper, italian seasoning and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Remove from heat and let stand 5 minutes. Stir in dried cranberries, pecans and cheese.