Veal Loin With Clementines
|Finely chopped shallots||2|
|Boneless veal loin||1 3⁄4 Pound|
|Dried mixed herbs||1⁄2 Teaspoon|
|Cornstarch||1 Teaspoon (corn flour)|
Put the shallots and butter in a dish.
Microwave, uncovered, on HIGH for 2 minutes.
Brush the veal with oil, season with salt and pepper and sprinkle with the mixed herbs.
Add the veal and port to the shallots.
Cover and microwave on MEDIUM for 15 minutes.
Turn the meat, cover once more and cook for a further 12-15 minutes on MEDIUM until tender.
Cover with a double thickness of aluminum (aluminium) foil and leave to stand for 10 minutes.
Wash the orange very carefully under plenty of cold running water.
Pat dry on kitchen paper.
Remove the zest (peel) with a potato peeler or small sharp knife, taking care not to include any of the bitter white flesh.
Cut the orange in half and squeeze the juice, to obtain about 1/3 cup (41/2 tablespoons).
Peel the clementines or satsumas and separate the segments, removing any white pith or membrane.
Put the cornstarch (cornflour) into a bowl and gradually add the vinegar and orange juice.
Add the sugar and orange rind (zest).
Microwave on HIGH for 1 minute.
Add the clementine segments and the cooking juices from the meat.
Reheat for 1 minute on HIGH.
Slice the veal.
Pour the sauce into a sauceboat