Mustard and prosciutto veal roast

Name: Mustard and prosciutto veal roast
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4 to 6
Cuisine: Québécoise
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

Preparation 25 min
Cooking 55 min
Servings 4 to 6
Freezing I do not suggest

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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.