Roasted Veal Loin

1. 1

   In a large, sturdy resealable plastic bag, combine the 1/4 cup of olive oil, the lime juice, onion and thyme.

2. 2

   Season the veal with pepper, add it to the bag and seal.

3. 3

   Turn to coat the veal with the marinade.

4. 4

   Refrigerate for at least 8 hours or for up to 12 hours.

5. 5

   Bring to room temperature before roasting.

6. 6

   Preheat the oven to 350.

7. 7

   Remove the veal from the marinade and pat dry with paper towels.

8. 8

   Season with salt and pepper.

9. 9

   Heat the remaining 2 tablespoons of olive oil in 2 large skillets until shimmering.

10. 10

    Add the veal loins and cook over moderately high heat until browned all over, about 5 minutes.

11. 11

    Transfer the loins to a large roasting pan, leaving as much room between them as possible and roast for 1 hour, or until an instant-read thermometer inserted in the thickest part of each roast registers 140.

12. 12

    Transfer to a carving board, cover loosely with foil and let rest for 10 minutes.

13. 13

    Cut the string from the roasts and discard.

14. 14

    Carve into 1/4-inch-thick slices and serve with the Sweet-and-Sour Vegetable Caponatina.

No additional tips available.