Mustard-and-Curry- Roasted Veal
- Total Time
- 1 hour 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup Dijon mustard
- ¾teaspoon curry powder
- Freshly ground black pepper to taste
- 1boned loin of veal, about 3 pounds rolled and tied
- 2bunches fresh spinach, wilted
Nutritional analysis per serving (6 servings)
483 calories; 26 grams fat; 9 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 54 grams protein; 562 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir together the mustard, curry powder and pepper. Rub the mixture all over the veal and let stand until the meat comes to room temperature, 30 minutes to 1 hour.
- Step 2
Preheat the oven to 350 degrees. Place the veal in a large roasting pan and bake for 40 minutes, turning every 10 minutes so that the outside of the roast sears. Let stand 10 minutes. Remove the string.
- Step 3
Slice the veal and place the slices on a platter, surrounded with wilted spinach, and serve, cutting more slices as needed or allowing guests to cut their own.
Private Notes
Comments
What a waste! Not good at all! Cooking time is much underestimated even for a barely two pound loin. My oven works perfectly. Very disappointed. Even upset. I won't trust your receipes so easily anymore. I bet you did not even try.
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