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Veal Loin With Clementines

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  Finely chopped shallots 2
  Butter 1 Tablespoon
  Oil 2 Tablespoon
  Boneless veal loin 1 3⁄4 Pound
  Salt To Taste
  Pepper To Taste
  Dried mixed herbs 1⁄2 Teaspoon
  Port 3 Tablespoon
  Orange 1
  Clementines/Satsumas 2
  Cornstarch 1 Teaspoon (corn flour)
  Vinegar 2 Tablespoon
  Sugar 1 Teaspoon

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.
Stir well.
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

Recipe Summary

Everyday, Healthy

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