Roasted Honey and Pink Pepper Veal Loin with Brie Sauce | Quebec veal
Try our roast veal loin with honey and pink pepper, served with a brie sauce. A refined dish for special occasions.
Ingredients
- 1 Quebec Veal loin roast of about 2 1/3 lb (1.2 kg)
- 2 tbsp (30 ml) vegetable oil
- 125 ml (1/2 cup) dry white wine
- 250 ml (1 cup) veal stock or chicken broth
- 125 ml (1/2 cup) 35% cooking cream
- 150 g (5 oz) brie cheese, rind removed and cut into large cubes
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