Veal loin 

A simple and tasty second course of meat that will appeal to young and old alike: find out how to prepare baked veal loin with my recipe. Veal loin is one of the most valuable cuts of the animal: like the fillet, it is tender and devoid of connective tissue. Also called loin, it corresponds to the part between the tip of the hip and the first ribs of the calf. The sirloin can be cooked in different ways: in this recipe I first browned it in a pan and then baked it, leaving the rib bone, but covering it with aluminum foil so as not to burn it. Served with a sauce and a little salad, it is a simple but very tasty dish, suitable for the whole family.

Ingredients

1 Kg loin with bone

100 g extra virgin olive oil

100 g onion

100 g celery

100 g carrot

a sprig of thyme

cornstarch

granular preparation for broth

Salad

salt

Pepper

Procedure

For the recipe for baked veal loin, clean the loin from the spine and the side band (you will get about 500 g of scraps), then salt it, pepper it and brown it in a pan with 2 tablespoons of oil for 5 minutes. Peel the vegetables, cut them into chunks and place them on a baking tray with the meat scraps, thyme and loin to which you have wrapped the ribs with aluminum foil so that they do not burn. Drizzle with the remaining oil and bake in the oven at 170 °C for one hour and 15 minutes (core temperature of 62 °C). Remove the loin from the oven and let it rest, wrapped in foil, for 30 minutes. Wet the tray with a glass of water, add a pinch of granular broth and reduce for 30 minutes. Tie the sauce with a tablespoon of starch diluted in a little water and pass everything through a sieve. Slice the loin and serve with its sauce and salad.