1 hr 35 mins
1 hr 15 mins
From an Elle Magazine recipe card. Need 12 hours of marination time!
My Private Note
Units: US | Metric
- 1Combine wine, juice of 1 orange, thyme, bay leaf, 1 tablespoons of the olive oil, the minced shallots, the garlic clove and the pepper together in a large dish. Place the roast in the dish and marinate in the refrigerator for 12 hours or overnight, turning from time to time.
- 2The next day, remove from marinade and strain the marinating liquid.
- 3Place the marinating liquid in a pan and reduce by half over high heat. Add the honey and season with salt.
- 4Paint the veal with some of the reduced marinade.
- 5Heat the remaining oil in a casserole large enough to hold the roast. Brown the meat on all sides. Add the remaining marinade; put the casserole in a 450 degree oven, and cook for 1 hour and 15 minutes, covered. Baste frequently with the liquid.
- 6Peel the oranges and cut into segments. When the meat is cooked, remove it to a warm platter. Place the orange segments in the cooking liquid, and cook over low heat until they are warmed.
- 7Serve the carved veal on the platter, garnished with the warmed orange segments and coated with the cooking juices.
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Nutritional Facts for Roast Caramelized Veal Loin
Serving Size: 1 (431 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 641.4
- Calories from Fat 299
- Total Fat 33.3 g
- Saturated Fat 11.5 g
- Cholesterol 209.2 mg
- Sodium 229.1 mg
- Total Carbohydrate 24.4 g
- Dietary Fiber 2.1 g
- Sugars 20.2 g
- Protein 51.1 g
The following items or measurements are not included: