Roasted Veal Loin with Pickled Golden Raisins
Suzanne Goin covers this veal roast with herbs and butter before cooking to get extra-rich pan juices. They are delicious spooned over the exceptionally tender meat and served with the sweet roasted garlic cloves.
Roasted Veal Loin with Pickled Golden Raisins
Roasted Veal Loin with Pickled Golden Raisins
© John Kernick
Roasted Veal Loin with Pickled Golden Raisins
- ACTIVE: 30 MIN
-
TOTAL TIME:
1 HR 30 MIN plus 2 hr marinating
- SERVINGS: 12
Ingredients
- 2 tablespoons rosemary leaves, plus 3 sprigs, broken into 3-inch pieces
- 2 tablespoons thyme leaves, plus 8 sprigs
- 1/4 cup extra-virgin olive oil
- One 5-pound boneless veal loin
- Kosher salt and freshly ground pepper
- 6 tablespoons unsalted butter, cut into 6 pieces
- 24 garlic cloves, smashed and peeled
- Pickled Golden Raisins, for serving
Directions
- In a small bowl, combine the rosemary leaves, thyme leaves and 2 tablespoons of the olive oil. Set the veal in a baking dish and rub with the herb oil. Cover and refrigerate for at least 2 hours or overnight. One hour before roasting, remove the veal from the refrigerator.
- Preheat the oven to 350°. Season the veal well with salt and pepper. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until almost smoking. Add the veal and sear over high heat until well-browned all over, about 8 minutes. Remove from the heat. Arrange the rosemary and thyme sprigs on the roast and top with the butter. Scatter the garlic around the meat. Roast for about 1 hour, basting with the butter, until an instant-read thermometer inserted in the center registers 140°. Remove the veal from the oven and let rest for at least 10 minutes.
- Slice the veal 1/4 inch thick and arrange on a platter. Pile the roasted garlic alongside. Spoon the pan juices over the veal and serve with the Pickled Golden Raisins.
Roasted Veal Loin with Pickled Golden Raisins
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