Mustard-and-Curry- Roasted Veal

Ingredients

• ½ cup Dijon mustard
• ¾ teaspoon curry powder
• Freshly ground black pepper to taste
• 1 boned loin of veal, about 3 pounds rolled and tied
• 2 bunches fresh spinach, wilted

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    440 calories; 24 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 49 grams protein; 133 milligrams cholesterol; 541 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. Stir together the mustard, curry powder and pepper. Rub the mixture all over the veal and let stand until the meat comes to room temperature, 30 minutes to 1 hour.
2. Preheat the oven to 350 degrees. Place the veal in a large roasting pan and bake for 40 minutes, turning every 10 minutes so that the outside of the roast sears. Let stand 10 minutes. Remove the string.
3. Slice the veal and place the slices on a platter, surrounded with wilted spinach, and serve, cutting more slices as needed or allowing guests to cut their own.

1 hour 40 minutes