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Roasted Boneless Loin of Veal alla Toscana Recipe

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This recipe for Roasted Boneless Loin of Veal alla Toscana is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 boneless loin of veal approximately 4 to 5 pounds
• 4 cloves garlic, crushed with blade of knife
• 3 tablespoons fresh rosemary leaves
• 3 tablespoons fresh thyme leaves
• 1/2 cup extra virgin olive oil
• 4 tablespoons aged balsamic vinegar
• Salt and pepper to taste
Directions:
Directions:
In a bowl, add garlic, rosemary, thyme, olive oil and balsamic; mix together thoroughly.

Season loin with salt and pepper, and roll veal in marinade. Marinate for 5 to 6 hours or overnight.

Preheat oven to 375 to 400 F.

Remove veal from marinade. Place in roasting pan. Save leftover marinade in separate bowl.

Roast veal at 375 F for approximately 40 minutes. Check internal temperature; should be 128 F. If veal is not done, raise oven temperature to 400 for additional 10 to 15 minutes or until internal temperature reads 128. Baste loin of veal with marinade during roasting time. Remove from oven and let rest for 10 minutes before slicing and serving.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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