ROAST VEAL LOIN MY STYLE

• This has been brought to my cooking career a long time ago, since i was a trainee.
• Okay, it's all about slow cooking
• Marinate your veal loin , just simple with salt and sauté the whole piece, giving it a nice brown colour. Just remember to fry all ends, living no raw meat gaps open, 'cause you don't want any liquid oozing out later on.
• After that, marinate with mustard, pepper, rosmarin and thyme, just as simple as that. Keep it simple, that's the way it should be.
• Now you got to roast this in an oven. Turn on your oven to about 100°, that's it, not much more. Remember to put your meat on a grid and another metal sheet under it, so you can this way, still keep your oven clean and use those excess juices during roasting, for the sauce.  Push your core temperatur needle into your veal, adjusting about 65° and roast away.
• You coud also use 60° to 80° as the oven temperature, this way it's gonna take much longer but your prize, is gonna be a nice pink butter soft roast veal.
• Thicken your sauce, just using butter and serve to every slice you cut.
• This is smashing. ha ha.