- 8 veal loins
- 1 cup orange juice
- 1/4 cup red wine
- 4 tbsp oi
- 2 tbsp mustard
- 2 tbsp orange zest
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 1/2 tsp thyme
- 1 garlic clove, crushed
- Salt and pepper
Preparing:
1. Season the veal loins with mustard, garlic, soy sauce, 1/2 tsp thyme, salt and pepper.
Seal loins in a pan with oil on both sides, remove from pan and reserve.
2. Add the red wine to the skillet, 1 tbsp thyme, orange zest and let it reduce for a few minutes.
3. Add the cornstarch dissolved in orange juice and cook for 5 more minutes.
Serve veal with orange sauce and thyme.
