Veal Loin With Sicilian Blood Orange Sauce
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
48
Sourness
49
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400 degrees F
2
Remove all the fat and sinew from the veal loin and reserve them
3
Rub the loin with oil and season with salt and pepper
4
Heat a saute pan over medium high heat
5
Add the veal loin and sear until golden brown on all sides, about 2 to 3 minutes per side
6
Remove the loin from the pan
7
Place fat and trimmings in the bottom of a roasting pan and set the loin on top
8
Roast for 45 minutes
9
The roast should still be pink inside, not well done
10
Transfer it to a warm platter
11
While the meat is roasting, peel the skins of the oranges and lemons, and cut into julienne
12
Place in a small saucepan with the sugar and enough water to cover
13
Boil until the sugar begins to caramelize
14
Pour the julienne into a strainer and rinse briefly under water
15
Set aside
16
Squeeze the juice from the oranges
17
Remove fat and trimmings from the roasting pan and pour off any fat that has accumulated
18
Deglaze with the port and add the veal stock and orange juice
19
Simmer 15 minutes, strain, and reduce until only 1 cup remains
20
Whisk in the butter, 1 piece at a time, to slightly thicken the sauce
21
Reserve and keep warm
22
Place a slice of the roast on a warm plate
23
Cover with sauce and sprinkle with the julienne of orange and lemon peels
24
Serve immediately