RECIPE

Roasted Veal Loin with Rosé Pan Sauce

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

This makes more than Jan Newberry and her husband can eat, so they use the leftovers in sandwiches; it's a nice way to remember the meal.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • FAST

Ingredients

  • Ingredients
    1. 1 tablespoon vegetable oil
    2. One 2-pound boneless veal loin, trimmed and tied
    3. Salt and freshly ground pepper
    4. 3/4 cup rosé wine
    5. 1 tablespoon finely chopped tarragon
    6. 1 tablespoon unsalted butter

Directions

  1. Preheat the oven to 375°. Heat the oil in a large ovenproof skillet. Season the veal with salt and pepper and cook over moderately high heat until browned all over, about 7 minutes. Put the skillet in the oven and roast the veal for about 45 minutes, or until the meat is just slightly pink in the center and reaches 130° on an instant-read thermometer. Transfer the veal to a cutting board, cover loosely with foil and let rest for 5 minutes before slicing.
  2. Set the skillet over high heat and pour in the rosé. Cook, scraping up any browned bits from the pan, until the sauce is reduced to 1/3 cup, about 6 minutes. Whisk in the tarragon and butter. Transfer the sauce to a small bowl and serve with the veal.

Serve With

Orzo with parsley.