Roasted Veal Loin With Bacon And Crisp Potatoes
|Extra virgin olive oil||1 1⁄2 Tablespoon|
|Wedge style oven fries||2 Pound|
|Dried rosemary||1 Teaspoon, crumbled|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Veal loin roast||3 Pound, boneless (1 Piece)|
|Smoked bacon slices||3 (Use Thick Slices)|
1. Place rack in center of oven and heat oven to 500°F. Lightly grease a large roasting pan with the oil.
2. Place potatoes in prepared pan. Add 1/2 teaspoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss until combined.
3. Sprinkle remaining 1/4 teaspoon rosemary and remaining salt and pepper on veal. Lay bacon across veal and secure with toothpicks.
4. Place veal in center of pan, arranging potatoes evenly around, and roast 40 minutes. Reduce oven temperature to 400°F and roast until an instant-read thermometer inserted in center of veal reaches 140°F, about 15 minutes longer for medium. Transfer veal to a cutting board and let stand 10 minutes. Thinly slice and serve with potatoes.