Roasted Veal Loin
Roasted Veal Loin might be just the main course you are searching for. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 542 calories, 46g of protein, and 33g of fat. It is a good option if you're following a gluten free and primal diet. If you have sweet-and-sour vegetable caponatina, olive oil, salt, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 10 hours.
Instructions
In a large, sturdy resealable plastic bag, combine the 1/4 cup of olive oil, the lime juice, onion and thyme. Season the veal with pepper, add it to the bag and seal. Turn to coat the veal with the marinade. Refrigerate for at least 8 hours or for up to 12 hours. Bring to room temperature before roasting.
Remove the veal from the marinade and pat dry with paper towels. Season with salt and pepper.
Heat the remaining 2 tablespoons of olive oil in 2 large skillets until shimmering.
Add the veal loins and cook over moderately high heat until browned all over, about 5 minutes.
Transfer the loins to a large roasting pan, leaving as much room between them as possible and roast for 1 hour, or until an instant-read thermometer inserted in the thickest part of each roast registers 14
Transfer to a carving board, cover loosely with foil and let rest for 10 minutes.
Cut the string from the roasts and discard. Carve into 1/4-inch-thick slices and serve with the Sweet-and-Sour Vegetable Caponatina.