Stuffed Veal Loin Recipe
Ingredients
2 3/4 lb (575 g) veal loins
10 oz (284 ml) can mandarin segments
2 tbsp (30 ml) honey
2 tbsp (30 ml) butter
1 onion, finely chopped
1/3 lb (150 g) mushrooms, finely chopped
1/2 tsp (2 ml) tarragon
2 tbsp (30 ml) ricotta cheese
1 tbsp (15 ml) breadcrumbs
Salt and pepper
Directions
Preheat barbecue at HIGH.
Trim excess fat from veal.
Slice both loins open lengthwise so that they can be stuffed.
See Technique for visual help.
Drain mandarins and pour juice into small saucepan.
Set fruit aside.
Add honey and cook 15 minutes on high to thicken.
Remove from stove and let cool.
Heat butter in second saucepan.
Cook onion 2 minutes over medium heat.
Add mushrooms and seasonings; cook 4 minutes over high heat.
Remove from stove; stir in cheese and breadcrumbs.
Spread stuffing on both sides of meat.
Add a row of mandarin segments (save some for decoration) and close; secure with kitchen string.
Brush loins with mandarin/honey mixture.
Place on hot grill and partially cover.
Cook 30 minutes turning often; baste occasionally with mandarin mixture.
Heat reserved mandarin segments with leftover basting mixture in small saucepan.
Pour over loins before serving.
Trim excess fat from veal.
Slice both loins open lengthwise so that they can be stuffed.
See Technique for visual help.
Drain mandarins and pour juice into small saucepan.
Set fruit aside.
Add honey and cook 15 minutes on high to thicken.
Remove from stove and let cool.
Heat butter in second saucepan.
Cook onion 2 minutes over medium heat.
Add mushrooms and seasonings; cook 4 minutes over high heat.
Remove from stove; stir in cheese and breadcrumbs.
Spread stuffing on both sides of meat.
Add a row of mandarin segments (save some for decoration) and close; secure with kitchen string.
Brush loins with mandarin/honey mixture.
Place on hot grill and partially cover.
Cook 30 minutes turning often; baste occasionally with mandarin mixture.
Heat reserved mandarin segments with leftover basting mixture in small saucepan.
Pour over loins before serving.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
