Roasted Veal Loin With Yellow Pepper Sauce
roast, roasted, spring
Roasted Yellow Pepper Sauce; (see recipe)
3 pounds boneless veal loin
trimmed, tied and patted dry
Salt
Ground black pepper
2 tablespoons olive oil
TO PREPARE: Make the Roasted Yellow Pepper Sauce recipe.
Can be cooled, covered, and refrigerated up to 3 days.
TO COOK: For the veal loin, heat oven to 350°F. Sprinkle veal loin with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a Dutch oven. Cook veal loin over high heat, turning to sear on all sides, about 8 minutes. Transfer pan to the oven. Roast veal until a meat thermometer inserted into the center of the roast registers 125°F, 35 to 40 minutes. Transfer roast to a carving board and let stand 10 minutes.
TO SERVE: Warm Roasted Yellow Pepper Sauce over low heat. Carve veal roast into 1/4-inch thick slices. Spoon a portion of sauce onto each warm dinner plate. Arrange a portion of veal in each pool of sauce and serve immediately.
NOTES : Low-fat but intriguing sauce accompanies basic roast.
A switch from the traditional heavy Italian meal of roast veal and risotto. This version is light but appealing, using a light sauce from roasted yellow peppers in place of the usual fatty pan drippings. Chef Mills makes a butter-- Free risotto to go with this dish. 0 0 5416 0 0 0 0
Contributor: Cook's Magazine April 1990
Yield: 6 servings
Preparation Time: 1:00
