Mustard and prosciutto veal roast
- Preparation 25 min
- Cooking 55 min
- Servings 4 to 6
- Freezing I do not suggest
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🥩 A roast for special occasions
This mustard and prosciutto veal roast is definitely not a last-minute Tuesday night dinner. We’re talking about a noble cut, tender, delicate… and honestly, pretty expensive. A roast like this is meant for people you truly care about. And I’m not exaggerating when I say it tastes like heaven.
🍯 Mustard, rosy veal, and melting prosciutto
Dijon mustard brings the punch, whole-grain mustard adds texture, and the prosciutto gently wraps the roast like a blanket. It protects the meat during cooking, adds just the right amount of salt, and keeps the veal juicy, rosy, and incredibly tender from edge to edge.
🍽️ Impressive without being complicated
Despite its fine-dining look, this roast is surprisingly easy to pull off. A good sear at the start, a gentle oven roast, and a proper resting time… and you end up with a perfectly sliceable roast worthy of a truly memorable meal.
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✅ Choosing the right roast for perfect texture
A veal loin roast is naturally tender, but the quality of the cut makes all the difference. Look for a pale-colored roast with light marbling, and most importantly, one that is properly tied to ensure even cooking and clean, elegant slices.
✅ Searing: a key step for flavor
Searing the roast in a very hot pan before oven roasting helps develop deep aromas and rich complexity. This step locks in the juices and builds a flavorful base that truly elevates the final dish.
✅ Prosciutto: protection and refinement
Prosciutto acts as a protective layer during cooking. It helps prevent the meat from drying out, adds an elegant salinity, and creates a perfect contrast with the sweetness of the honey and the boldness of the mustard.
✅ Rosy doneness is non-negotiable
Removing the roast from the oven before it reaches 57 °C (135 °F) is essential. Wrapping it in foil and letting it rest allows carryover heat to gently finish the cooking. This step ensures perfectly rosy, juicier veal and prevents irreversible overcooking.
✅ Resting: the professional finishing touch
Letting the roast rest under foil allows the juices to redistribute evenly throughout the meat. The result is clean, glossy, flavorful slices worthy of a true special-occasion dish.
Ingredients
- 1 veal loin roast, about 1.5 kg (3 ⅓ lb), tied
- Olive oil
- 4 tbsp (60 ml) Dijon mustard
- 2 tbsp (30 ml) whole-grain mustard
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) white wine
- 1 tbsp (15 ml) honey
- 2 garlic cloves, finely minced
- 1 tbsp (15 ml) fresh rosemary, finely chopped
- 1 tsp (5 ml) salted herbs
- ½ tsp (2.5 ml) Italian seasoning
- 8 slices prosciutto
- Salt and freshly ground pepper
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Preparation
- Preheat the oven to 325 °F (160 °C).
- Season the veal roast generously with salt and pepper.
- In a large skillet over medium-high heat, sear the roast in olive oil on all sides for 5–7 minutes. Set aside.
- In a bowl, mix both mustards, olive oil, white wine, honey, garlic, rosemary, salted herbs and Italian seasoning. Season lightly.
- Place the roast on a baking sheet and remove the string. Brush with half of the mustard mixture.
- Wrap the roast with prosciutto slices and brush with the remaining mustard.
- Cook in the oven for 30 to 45 minutes, or until the internal temperature of the roast reaches 54 to 55 °C (129 to 131 °F). Remove the roast from the oven, loosely wrap it in aluminum foil, and let it rest for 5 to 10 minutes. During resting, carryover heat will continue cooking the meat and bring the internal temperature to approximately 57 °C (135 °F), resulting in rosy, tender, and juicy veal.
The ideal final internal temperature for a veal roast is 57 °C (135 °F), which yields rosy, tender, and juicy meat. This is why it is essential to remove the roast from the oven when it reaches 54 to 55 °C (129 to 131 °F). Wrapping it in foil and letting it rest for 5 to 10 minutes allows carryover heat to gently finish the cooking process, reaching the ideal temperature without overcooking.
Mild dry-cured ham, bacon, or thinly sliced pancetta can work, with a slight adjustment to the seasoning.
Air fryer potato wedges, a parsnip and green pea purée, roasted carrots with honey and white wine, or green beans with white wine and lemon are all perfect choices.
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