Wine-Braised Cherry, Mushroom, and Shallot-Stuffed Veal Roast

Ingredients

• 1/4 cup olive oil, divided
• 2 large shallots, sliced
• 1 and 1/2 cups sliced mushrooms
• 3 cups baby spinach
• 2 cloves garlic, minced
• 1/2 cup dried cherries, chopped
• 1/2 cup toasted pecans, chopped
• 1 and 1/2 teaspoons kosher salt, divided
• 1 and 1/4 teaspoons ground black pepper, divided
• 1 (3-to-4-pound) veal breast, deboned, pounded into an even layer
• 1 cup white wine, such as Baron Herzog Chenin Blanc
• 3/4 cup orange juice
• 1/4 cup Gefen Maple Syrup
• 1 cup Manischewitz Chicken Broth or other chicken stock