Roasted Boneless Loin Of Veal
|Olive oil||1 Tablespoon|
|Boneless veal loin||1 1⁄2 Pound|
|Onion||1 , finely chopped|
|Celery stalks||1⁄2 , diced small|
|Chopped fresh parsley||1 Tablespoon|
|Dry white wine||1 Cup (16 tbs)|
|Chicken stock||1 1⁄4 Cup (20 tbs), heated|
|Cold water||3 Tablespoon|
Preheat oven to 375 Â°F (190 Â°C).
Heat oil in cast iron frying pan over high heat. Add veal and sear on both sides. Transfer veal to roasting pan.
Season meat with salt and pepper. Spread butter over top of meat and cook in oven 20 minutes per lb (500 g).
When meat is cooked, remove from roasting pan and keep hot.
Place roasting pan on burner over high heat. Add onion, celery and all seasonings. Cook 3 minutes.
Pour in wine and cook 5 minutes over high heat.
Incorporate chicken stock and bring to boil.
Dissolve cornstarch in cold water; stir into sauce. Cook 2 minutes.
Pass sauce through sieve into bowl. Discard vegetables and serve sauce with roast.
Serving size: Complete recipe
Calories 2086 Calories from Fat 804
% Daily Value*
Total Fat 90 g138.1%
Saturated Fat 31 g155%
Trans Fat 0 g
Cholesterol 809.2 mg269.7%
Sodium 938.7 mg39.1%
Total Carbohydrates 46 g15.4%
Dietary Fiber 3.5 g14%
Sugars 13.4 g
Protein 217 g433.7%
Vitamin A 34.5% Vitamin C 55%
Calcium 12.7% Iron 19.9%
*Based on a 2000 Calorie diet