Herb Roasted Veal Roast

Cooking Instructions

1. Preheat oven to 325F. In the bowl of a food processor, combine the herbs with the salt pork. Process to blend. Scrape down sides and process again. Repeat this procedure until a thick, spreadable paste is formed.

2. Season the roast with black pepper. Spread the herb mixture evenly all over the roast.

3. Lay roast in a pan just large enough to hold it snugly. Place in the oven uncovered and cook until meat reaches 160F on a thermometer inserted in the thickest part of the roast, about 1-1/2 hours.

4. Remove the roast from the pan and keep warm, covered loosely with foil.

5. Pour off any excess fat from the roasting pan. Place pan over burner on top of the stove. Add wine and adjust heat to medium-high. Use a wire whisk to pick up any roasting bits from the pan. Increase heat and let boil vigorously until pan juices and wine have reduced by half.

6. Slice veal thinly and arrange on a serving platter. Spoon over the deglazed pan juices and serve immediately.

Wine Pairing(s)

Plantagenet 'Omrah' Chardonnay

Chateau La Gomerie Saint-Emilion Grand Cru

Chateau Les Ormes de Pez Saint Estèphe

Gary Farrell 'Russian River Selection' Pinot Noir

Pessagno 'Spring Grove' Pinot Noir

Opolo Pinot Noir

Stuhlmuller 'Estate' Chardonnay

Summers Cabernet Sauvignon ''Andriana's Cuvee''

BV 'Coastal Estates' Chardonnay

Kali Hart Chardonnay