Peppered Meat Marinade Recipe

Name: Peppered Meat Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. vegetable oil; 3 Tbsp. soy sauce; 2 Tbsp. white vinegar; 1 Tbsp. seasoned pepper; 1 1/2 tsp. garlic powder; 1 tsp. Italian seasoning; 1 lb. sirloin or other steak (use strip steak); 3 lb. pork loin, boned and tied; 2/3 c. bourbon; 1 to 2 c. chicken stock; Dijon mustard; brownulated sugar; peanut or vegetable oil; Mirepoix (1 chopped onion and 1 chopped carrot); 2 to 3 Tbsp. cornstarch, soaked in a little cold water to make sauce; salt and pepper; cognac and lemon juice

Servings: persons

1/4 c. vegetable oil
3 Tbsp. soy sauce
2 Tbsp. white vinegar
1 Tbsp. seasoned pepper
1 1/2 tsp. garlic powder
1 tsp. Italian seasoning
1 lb. sirloin or other steak (use strip steak)
3 lb. pork loin, boned and tied
2/3 c. bourbon
1 to 2 c. chicken stock
Dijon mustard
brownulated sugar
peanut or vegetable oil
Mirepoix (1 chopped onion and 1 chopped carrot)
2 to 3 Tbsp. cornstarch, soaked in a little cold water to make sauce
salt and pepper
cognac and lemon juice

1
Dry the pork and paint it with mustard.
2
Coat it with brown sugar.
3
Saute the Mirepoix vegetables.
4
Brown the pork in oil. Sprinkle the baking pan (Dutch oven*) with the Mirepoix, then place the pork on top of it.
5
Pour heated bourbon into the pan and flambe it (carefully).
6
Add stock, then cover and cook at 350u00b0 for 30 minutes per pound.
7
An internal temperature of 145u00b0 to 155u00b0 should be reached.
8
Use a thermometer.
9
Remove from oven and place roast on platter to rest about 15 minutes prior to carving.
10
While resting, cover and keep it warm.
11
Strain liquid from pan and degrease it.
12
Reduce it slightly in saucepan, then whisk in the cornstarch to sauce consistency.
13
Season it to taste and add cognac and lemon juice to taste.
14
Carve roast; pour the sauce over it and pass remaining sauce.

1506

kcal

Calories

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 c. vegetable oil, 3 Tbsp. soy sauce, 2 Tbsp. white vinegar, 1 Tbsp. seasoned pepper, and more.

Yes, Peppered Meat Marinade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peppered Meat Marinade

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