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Roasted Veal Loin with Rosé Pan Sauce

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(24 people have added this recipe to their favorites.)

This makes more than we can eat, so we use the leftovers in sandwiches; it's a nice way to remember the meal.

Pairing Suggestion

A rich Chardonnay suits the sweet, tender meatiness of the veal, but a Pinot Noir or red Burgundy adds more complexity and underscores the fruitiness of the rosé sauce. Consider the 1995 Sterling Vineyards Winery Lake Pinot Noir from California or the 1995 Chandon de Briailles Savigny-les-Beaune Burgundy. A Pinot Noir-based red will also tolerate the salad reasonably well, although no wine is flattered by a vinaigrette dressing.

Roasted Veal Loin with Rosé Pan Sauce

(24 people have added this recipe to their favorites.)
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Roasted Veal Loin with Rosé Pan Sauce

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Roasted Veal Loin with Rosé Pan Sauce

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