I have been on a journey to copy one of our favorite meat glazes which was called Jed's Glaze. It was absolutely phenomenal and then the company went out of business. We ran out of our last bottle this past fall and we miss it a lot! My first attempt at recreating the glaze wasn't worth writing about and then I ran across this old marinade recipe that I had scribbled onto a battered piece of paper. It sounded close to Jed's glaze so I gave it a try. It is similar but needs some tweaking to be a copy cat of Jed's Glaze. I have made this marinade several times in the past month. It is easy to make and quite tasty. We especially like it on pork.
I use it as a marinade and reserve some of the marinade to make a glaze for serving.
2 - 3 lb. pork roast
Course ground Pepper
3/4 cup soy sauce
1/2 cup Kentucky Bourbon Whiskey
1/4 cup canola oil
1/4 cup Worcestershire sauce
2 tablespoons coarsely ground black pepper
2 tablespoons light brown sugar
1 tablespoon spicy brown mustard
4 garlic cloves, minced
1 teaspoon ground white pepper
1//2 teaspoon ground ginger
1/4 cup water
Whisk ingredients together and add 1/4 cup water last. Whisk again. Makes approximately 2 cups.
Note: You can reserve 1/4 to 1/2 cup of marinade for glazing meat prior to serving.
Preheat oven to 325 degrees F.
Place roast in a marinade container or seal-able and marinade for at least 30 minutes (I marinaded for 2 hours).
Remove roast from marinade and rub in sea salt and course ground pepper.
Place in a Dutch Oven or other roaster pan and add a small amount of water and then pour marinade over top of roast.
Baste with marinade juices periodically.
Bake for 1 to 1 1/2 hours or until at least 145 degrees - 160 degrees F (depending on desired doneness).
Let rest 3-10 minutes.
While the roast is resting mix some water or juice from the roast and cornstarch together, pour your reserved marinade into a pan and stir in cornstarch mixture together. Bring to a boil and when thickened pour over roast and cut portions.
Authored by +Terri Henkels
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