Veal roast covered with bacon
15
45
4
No
Ingredients
- 700 g (about 1 1/2 pound) of veal or pork roast
- 10 bacon slices
- 125 ml (1/2 cup) of veal stock
- 2 diced tomatoes
- 1 chopped onion
- 15 ml (1 tablespoon) of chopped parsley
Preparation
Side-by-side mode
- Preheat oven at 350°F (180°C).
- Salt and pepper the roast.
- In a large pan, heat a bit of olive oil at medium heat. Roast the roast over all sides for 2 to 3 minutes. Cool down.
- Roll up bacon slices over the roast, and tie up.
- In a deep oven bake safe plate, pour in veal stock. Set down the roast, tomatoes and onion. Spread with parsley. Oven bake for 45 to 55 minutes.
- remove from oven and cool down 10 to 15 minutes before slicing. Serve with cooking juice.
Chef’s note
Idea for side dish :
Mini potatoes and roasted leeks
In a bowl, mix 500 ml (2 cups) of mini red potatoes sliced in halfs with 1 leek into chunks of 2 cm (3/4 inch), 30 ml (2 tablespoons) of olive oil, 15 ml (1 teaspoon) of paprika. Salt and pepper. Set over a baking sheet covered with parchment papper. Oven bake for 25 to 30 minutes at 190 oC (375 oF), while stirring at mid-cooking, until potatoes tenders and vegetables roast.
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