Veal Roast Orloff
|Veal sirloin tip roast||4 Pound|
|Soubise sauce||1 Tablespoon|
|Sliced fully cooked canadian bacon||1⁄2 Pound|
|Natural gruyere cheese||6 Ounce|
|Shredded gruyere||2 Tablespoon|
Sprinkle roast with salt and pepper.
Place, fat-side up, on a rack in a shallow pan.
Roast in a 325° oven for about 2 1/4 hours to a temperature of 160° on a meat thermometer.
Remove from oven and let rest 15 minutes.
Cutting to within 1/2 inch of bottom, cut veal into 1/2-inch slices.
Spread 1 cut side of each slice generously with Soubise Sauce, reserving half for topping.
Insert a thin slice of Canadian bacon next to sauce on each slice, then insert 1 thin slice Gruyere cheese between bacon and each of the un-spread surfaces of veal.
Tie a string around roast to hold it together.
Spread remaining sauce over the top; sprinkle with shredded Gruyere.
If making ahead, cover loosely and chill.
Return to 325° oven; bake about 45 minutes, or until meat is heated through and sauce is lightly browned.