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. Preheat the oven to 450 degrees F. 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. Place the pork loin on a roasting pan, reserving the marinade. Roast for 10 minutes. Reduce the heat to 400 degrees F and continue to roast for 30 to 40 minutes, or until the temperature reaches 155 degrees F on a meat thermometer, basting every 15 minutes. Remove from the oven and rest for 10 minutes before slicing. 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. Yield: 8 servings Per serving: 2020 Calories (kcal); 47g Total Fat; (27% calories from fat); 2g Protein; 274g Carbohydrate; 124mg Cholesterol; 536mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 7 Fruit; 9 Fat; 9 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C55 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (3118g)|
|Recipe Makes: 1|
|Calories from Fat: 1246 (34%)|
|Amt Per Serving||% DV|
|Total Fat 138.4g||185 %|
|Saturated Fat 59.5g||298 %|
|Monounsaturated Fat 53.9g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 992.9mg||306 %|
|Sodium 2497mg||86 %|
|Potassium 6236.4mg||164 %|
|Total Carbohydrate 227.5g||67 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 218.1g|
|Protein 288g||411 %|
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Calories per serving: 3626
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