Peppered Meat Marinade - cooking recipe

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

Preparation

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