Taste Tested: Veal Loin with Savoury Apple Relish

Chef Shaun Edmonstone knows his way around a cast iron pan — almost as well as an apple orchard. His restaurant, Bruce Wine Bar is in apple county after all! Now you can make a taste of his place at home with this amazing Ontario veal recipe.

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“Amazing wood-fired pizzas are just the beginning of what makes Bruce Wine Bar so great. They know they couldn�t serve up the best fare possible, without the support of the best local suppliers. From honey to duck to Ocean Wise trout and of course, apples — they’e serving the best of Grey & Bruce County food and hospitality. Paired with VQA wines, craft beer and ciders, it’s an evening you’re sure to remember.”

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Maple Glazed Veal Loin
Serves 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 4 CENTRE-CUT ONTARIO VEAL CHOPS
  2. KOSHER SALT AND PEPPER, TO TASTE
  3. BUTTER
  4. 1 ONTARIO WHITE ONION, DICED
  5. 4 ONTARIO GALA APPLES, PEELED & DICED
  6. 2 TBSP (30 ML) BRANDY
  7. 1 TSP (5 ML) FRESH CHOPPED THYME
  8. 1 TBSP (15 ML) ONTARIO APPLE CIDER VINEGAR
  9. 2 TBSP (30 ML) VEGETABLE OIL
  10. 1 FRESH SPRIG OF THYME
  11. 2 ONTARIO GARLIC CLOVES, CRUSHED
  12. 1 TBSP (15 ML) ALL-PURPOSE FLOUR
  13. 1 TSP (5 ML) BUTTER
  14. 1 CUP (250 ML) ONTARIO VEAL STOCK
  15. 1 OZ (30 ML) ONTARIO MAPLE SYRUP
Instructions
  1. PREHEAT THE OVEN TO 400F (200C). SEASON VEAL CHOPS WITH SALT AND BLACK PEPPER.
  2. PRE-HEAT A LARGE SAUTÉ PAN. ADD BUTTER AND HEAT UNTIL IT FOAMS. ADD ONION AND COOK UNTIL TRANSLUCENT. ADD APPLES AND
  3. SAUTÉ FOR 4-5MIN. ADD BRANDY TO DEGLAZE. CAREFULLY IGNITE THE LIQUID IN THE PAN TO FLAME THE ALCOHOL. THE PROCESS IS
  4. COMPLETE WHEN THE FLAME GOES OUT. ADD THE CHOPPED THYME AND VINEGAR. REDUCE FOR 5 MIN ON LOW HEAT. FINISH BY SEASONING
  5. WITH SALT AND
  6. PEPPER TO TASTE. SET ASIDE.
  7. HEAT LARGE OVEN SAFE PAN. ADD OIL. PLACE VEAL CHOPS IN HOT PAN AND SEAR ON ONE SIDE FOR 2-3 MIN OR UNTIL GOLDEN BROWN. FLIP
  8. AND ADD THYME AND CRUSHED GARLIC CLOVES. REPEAT THE BROWNING THE OTHER SIDE. DRAIN OFF THE EXCESS OIL AND PLACE THE PAN
  9. IN THE PREHEATED OVEN FOR 3-4 MINUTES.
  10. REMOVE THE CHOPS AND PLACE ON A RACK TO REST, RESERVING ANY PAN JUICES IN THE PAN FOR THE NEXT STEP. PLACE THE PAN BACK
  11. OVER MEDIUM HEAT. ADD FLOUR AND BUTTER TO RESERVED PAN JUICES. COOK FOR 1 MINUTE. ADD VEAL STOCK AND STIR UNTIL SMOOTH.
  12. ADD MAPLE SYRUP AND REDUCE TO DESIRED CONSISTENCY.
  13. TO SERVE, SPOON A QUARTER OF THE SAUCE OVER VEAL CHOP. TOP WITH TABLESPOON OF SAVOURY APPLE RELISH. ENJOY!
Adapted from Bruce Wine Bar
Adapted from Bruce Wine Bar
Culinary Tourism Alliance https://ontarioculinary.com/

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!

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