4
Grilled veal loin
Ingredients:
- ±1 kilo veal loin
- 50 ml olive oil
- 2 tablespoons vinegar
- 2 tablespoons liquid butter
- 4/5 teaspoons salt
- 2 tablespoons paprika paste (or 1 tablespoon tomato paste)
- 6 cloves garlic pressed
- 1 teaspoon smoked paprika powder
- A pinch of cayenne pepper
> 60 minutes
veal loin
*
oven roasted
Wat Eet Elisa
Preparation
- Place the veal loin in a large roasting tin and prick with a sharp knife. This ensures that the marinade absorbs well.
- In a bowl, mix all the other ingredients for the marinade. Initially add 4 teaspoons of salt. Taste to see if this is sufficient, and add a fifth if necessary. The marinade should be overly salty as only some of it will soak into the meat.
- Massage the marinade into and over the meat. Both the bottom and the top. And then let the meat rest for about 30 minutes.
- In the meantime, preheat the oven to 200°C (392°F) hot air.
- Slide the roasting pan with the meat into the oven and cook the meat for about 30 minutes. Turn the meat occasionally so that both sides can cook.
- Then set the oven to 180°C (356°F) grill setting. In about another 20 minutes, grill the meat nicely browned on both sides. Spoon over some of the cooking liquid every now and then so it doesn't get dry.
- When the meat is done, let it cool for about 10 minutes. Then cut it into thin slices and serve on a nice plate with, for example, bright green vegetables or a salad for a nice contrast.
Source: Wat eet Elisa