Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***glaze***
     1/2  cup           light brown sugar
     1/4  cup           honey
   1      teaspoon      cinnamon
     1/4  teaspoon      allspice
     1/4  teaspoon      mace
     1/4  teaspoon      cardamom
                        salt
   1      cup           brandy
   4      cups          apple juice
   1      cup           champagne vinegar
     1/4  cup           melted butter
   2      tablespoons   cornstarch
   2      tablespoons   water
                        ***pork***
   3      pounds        boneless pork loin -- trimmed
                        creole seasoning
     1/2  cup           creole mustard
   2      cups          veal reduction
   1      recipe        mashed root vegetables
   1      recipe        turbo dog braised cabbage

Preparation:

For the Glaze: In a saucepan, over medium heat, combine all of the ingredients, except for the cornstarch and water and whisk well. Bring the mixture to a simmer and cook for 1 minute. In a small mixing bowl, whisk the cornstarch and water together. Add to the hot liquid and continue to cook for 1 minute. Remove from the heat and cool completely. Season the pork with Creole seasoning. Place the pork in a large Zip-lock bag and pour in the marinade. Marinate overnight. Remove from the refrigerator and bring to room temperature. Prepare the grill. Place the pork loin on a grill rack set up for indirect grilling. Grill for about 30 to 40 minutes, turning and basting every 15 minutes. Remove tenderloin when the internal temperature reaches 155F on a meat thermometer, every 15 minutes. Let the meat rest for 10 minutes before slicing. Creole Mustard: In a saucepan, over medium heat, whisk the mustard and veal reduction together. Bring to a simmer and cook for 2 minutes. To serve, spoon the mashed root vegetables in the center of each plate. Place the cabbage around the potatoes. Slice the pork into 1/2-inch pieces. Lay a couple of the slices against the potatoes. Spoon the sauce over the pork and garnish with parsley.