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Veal loin with sage & pancetta stuffing
Veal loin with sage & pancetta stuffing
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Ingredients:
  • 20g (1 tbsp) butter
  • 27.30 gm olive oil
  • 45g (1/4 cup) pine nuts
  • 82.50 ml shredded fresh sage leaves
  • 4 thin slices pancetta, chopped
  • 1 large garlic clove, finely chopped
  • 40g (2/3 cup) fresh breadcrumbs, from day-old, Italian-style bread
  • 35g (1/3 cup) finely grated parmesan
  • Salt & ground black pepper, to taste
  • 800g piece (about 25cm long) boned veal loin
  • Mashed potatoes & steamed green beans, to serve
Instructions:
  • In a large frying pan over medium heat, melt butter with 1 tablespoon of oil. Add pine nuts, sage, pancetta, and garlic. Stir often and cook for 5-6 minutes until pancetta is crispy and pine nuts are golden. Transfer mixture to a small bowl and let it cool slightly. Preheat oven to 210°C.
  • Combine breadcrumbs, parmesan, lemon rind, salt, and pepper with the pancetta mixture. Butterfly the veal along the side without cutting through, then lay it flat with the cut side facing up.
  • Coat the veal with the stuffing, using your fingers to firmly press it down. Roll the veal up lengthwise and tie with unwaxed white string at 2cm intervals. Brush the veal with the remaining oil, place in a roasting pan, and roast in a preheated oven for 15 minutes. Lower the oven temperature to 180°C and continue roasting for 20 minutes for medium doneness. Let the veal rest for 10 minutes, covered loosely with foil, before serving.
  • Arrange thinly sliced veal on plates alongside creamy mashed potatoes and crisp green beans, then generously drizzle with flavorful pan juices before serving promptly.

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