Roast Caramelized Veal Loin

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READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine 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.
  • The next day, remove from marinade and strain the marinating liquid.
  • Place the marinating liquid in a pan and reduce by half over high heat. Add the honey and season with salt.
  • Paint the veal with some of the reduced marinade.
  • Heat 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.
  • Peel 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.
  • Serve the carved veal on the platter, garnished with the warmed orange segments and coated with the cooking juices.
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