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1
Preheat the oven to 325 degrees.
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2
In a small bowl combine the salt, the onion and garlic powders, the cayenne, white and black peppers, and the basil.
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3
Set aside.
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4
Place the mango and 2 cups of the stock in a saucepan, and over high heat, bring to a boil.
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5
Lower the heat, allowing the mixture to thicken, and reduce the stock for about 20 minutes.
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6
About 1 1/2 cups should be left.
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7
Add 1 teaspoon of the seasoning mix, and remove from the heat.
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8
Puree in a blender or food processor, and set aside for a few hours until ready to use.
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9
To prepare the roast, cut a series of pockets 3/4 inch apart, each pocket about an inch wide and an inch deep.
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10
With your hands, work 5 teaspoons of the seasoning mix into the pockets and along the outside of the roast.
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11
In a large nonstick skillet, heat the olive oil, and sear the meat on all sides.
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12
Transfer the meat to a roasting pan.
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13
Deglaze the skillet with the remaining 1/2 cup of stock, and pour over the meat.
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14
Cover the pan, and roast the veal until it is medium rare, with an internal temperature of 125 degrees, about 45 minutes to 1 hour.
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15
Serve half-inch slices of the roast topped with the mango sauce and accompanied by sauteed peppers, eggplant and squash seasoned with the remaining teaspoon of seasoning mixture.
