SEAFOOD STUFFED VEAL TENDERLOIN
SEAFOOD STUFFED VEAL TENDERLOIN
1- 3.5 pound Veal Loin Roast
Rub
1 tablespoon garlic powder (15ml)
½ teaspoon all spice (2ml)
½ teaspoon coriander (2ml)
1 teaspoon onion powder (5ml)
1 teaspoon cinnamon (5ml)
1 teaspoon paprika (5ml)
1 teaspoon thyme (5ml)
1 teaspoon chilis (5ml)
1 teaspoon dry mustard (5ml)
2 tablespoons brown sugar (30ml)
1 tablespoon black pepper (15ml)
Combine rub ingredients in a medium size bowl.
Using a sharp knife, slice the veal loin evenly lengthwise to make a book.
Cover with plastic wrap and gently pound veal with a mallet just enough to make meat flat.
Using your fingers, massage rub into the veal, Make sure veal is completely covered with rub. Place in a plastic bag and let marinate in the refrigerator for 4 hours.
Stuffing
10 medium shrimp
20 bay scallops, small
2 ½ cups leeks, chopped (625ml)
1 tablespoon butter, softened (15ml)
20 sheets of proscuitto, thinly sliced.
Place veal on a sheet of plastic wrap that is lined with proscuitto slices that have been layered out slightly overlapping to form a square- 10”x 8” or the length of your veal loin roast.
Place veal on the proscuitto at one end of the square and evenly distribute the shrimp and scallops in the centre of the veal. Top with leeks and dot with softened butter.
Using the plastic wrap as a guide, roll up the tenderloin so the proscuitto is completely covering the veal loin, tighten plastic wrap around roast and place in the refrigerator for 1-2 hours.
Preheat one side of the barbeque to 375°F/190°C or medium high heat and leave the other side of the barbeque off.
Place veal on the direct heat side of barbeque and cook for 3 minutes per side, or until the proscuitto is golden.
Remove from direct heat and place over indirect heat. Close lid and cook for 30-40 minutes or 20 minutes per pound.
Yield: 8 servings
1- 3.5 pound Veal Loin Roast
Rub
1 tablespoon garlic powder (15ml)
½ teaspoon all spice (2ml)
½ teaspoon coriander (2ml)
1 teaspoon onion powder (5ml)
1 teaspoon cinnamon (5ml)
1 teaspoon paprika (5ml)
1 teaspoon thyme (5ml)
1 teaspoon chilis (5ml)
1 teaspoon dry mustard (5ml)
2 tablespoons brown sugar (30ml)
1 tablespoon black pepper (15ml)
Combine rub ingredients in a medium size bowl.
Using a sharp knife, slice the veal loin evenly lengthwise to make a book.
Cover with plastic wrap and gently pound veal with a mallet just enough to make meat flat.
Using your fingers, massage rub into the veal, Make sure veal is completely covered with rub. Place in a plastic bag and let marinate in the refrigerator for 4 hours.
Stuffing
10 medium shrimp
20 bay scallops, small
2 ½ cups leeks, chopped (625ml)
1 tablespoon butter, softened (15ml)
20 sheets of proscuitto, thinly sliced.
Place veal on a sheet of plastic wrap that is lined with proscuitto slices that have been layered out slightly overlapping to form a square- 10”x 8” or the length of your veal loin roast.
Place veal on the proscuitto at one end of the square and evenly distribute the shrimp and scallops in the centre of the veal. Top with leeks and dot with softened butter.
Using the plastic wrap as a guide, roll up the tenderloin so the proscuitto is completely covering the veal loin, tighten plastic wrap around roast and place in the refrigerator for 1-2 hours.
Preheat one side of the barbeque to 375°F/190°C or medium high heat and leave the other side of the barbeque off.
Place veal on the direct heat side of barbeque and cook for 3 minutes per side, or until the proscuitto is golden.
Remove from direct heat and place over indirect heat. Close lid and cook for 30-40 minutes or 20 minutes per pound.
Yield: 8 servings
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