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1
Preheat oven to 400 degrees F.
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2
Remove all the fat and sinew from the veal loin and reserve them.
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3
Rub the loin with oil and season with salt and pepper.
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4
Heat a saute pan over medium high heat.
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5
Add the veal loin and sear until golden brown on all sides, about 2 to 3 minutes per side.
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6
Remove the loin from the pan.
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7
Place fat and trimmings in the bottom of a roasting pan and set the loin on top.
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8
Roast for 45 minutes.
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9
The roast should still be pink inside, not well done.
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10
Transfer it to a warm platter.
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11
While the meat is roasting, peel the skins of the oranges and lemons, and cut into julienne.
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12
Place in a small saucepan with the sugar and enough water to cover.
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13
Boil until the sugar begins to caramelize.
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14
Pour the julienne into a strainer and rinse briefly under water.
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15
Set aside.
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16
Squeeze the juice from the oranges.
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17
Remove fat and trimmings from the roasting pan and pour off any fat that has accumulated.
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18
Deglaze with the port and add the veal stock and orange juice.
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19
Simmer 15 minutes, strain, and reduce until only 1 cup remains.
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20
Whisk in the butter, 1 piece at a time, to slightly thicken the sauce.
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21
Reserve and keep warm.
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22
Place a slice of the roast on a warm plate.
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23
Cover with sauce and sprinkle with the julienne of orange and lemon peels.
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24
Serve immediately.
