Roast Veal Loin, Green Pencil Asparagus, Smoked Bacon Potato Salad, White Truffle Oil

• 2 pounds trimmed, boneless veal loin, center cut
• Salt
• Fresh ground black pepper
• 2 tbls vegetable oil
• 1 bunch pencil asparagus (approx 20 pieces)
• 12 red baby bliss potatoes
• 4 slices hickory double smoked bacon
• 1/2 large red onion, chopped into small dice
• 1 tbls small capers
• 1 tbls pitted, black Greek olives, chopped roughly
• 1 tbls Champagne vinegar or white vinegar
• 1 tbls extra virgin olive oil
• 1 large pinch shaved & smoked sea salt
• 1 tbsp pink peppercorns (crushed with the back of a spoon)
• 1 tsp white truffle oil

1. 1. Pre-heat oven to 425 degrees F.
2. 2. Wash & peel potatoes. Place in a pot of cold water, adding a large pinch of salt. Bring to the boil. Lower heat &
3. simmer for approximately 15 minutes or until fork tender and still a little firm.
4. 3. Remove potatoes from hot water. Place in a bowl of ice water until completely cold. Drain well in a colander.
5. Cut potatoes into small dice and reserve in a bowl.
6. 4. Line a flat cooking tray with parchment paper. Lay bacon strips on top. Place in hot oven for 15 minutes or until
7. crisp. Remove, drain and pat off excess fat with paper towel. Chop into rough small dice and reserve.
8. 5. Bring a saucepan of water to the boil and add a pinch of salt.
9. 6. Trim woody end off of asparagus & discard. Place stalks into boiling water for one minute.
10. Immediately remove. Immediately place into a bowl of iced water. Cool & drain.
11. 7. Season veal loin with salt, pepper & vegetable all over loin and rub on all sides.
12. 8. Place a large ovenproof skillet or small roasting pan on an open gas flame. Carefully add veal to skillet and sear
13. on all sides. Finish with the fat side down and place in the oven. Roast veal for 15 minutes on both sides.
14. 9. Remove veal from the pan, place onto a wire rack. Rest for 15 minutes.
15. 10. Mix diced potatoes with bacon, onion, capers, olives, vinegar, and olive oil. Season with salt & pepper to taste.
16. To Serve:
17. Divide asparagus evenly onto the center of (4) 10-inch plates with tips pointing outwards.
18. Divide potato salad into 4 and spoon each portion on top of asparagus. Thinly carve veal into even slices
19. (approximately 3 slices per portion). Fold each slice over and lay atop potato salad. Sprinkle a pinch of smoked
20. sea salt on top followed by a pinch of crushed pink peppercorns. Drizzle a little white truffle oil over the top just
21. before serving.

veal loin, salt, fresh ground black pepper, vegetable oil, pencil, red baby bliss potatoes, bacon, red onion, capers, olives, vinegar, olive oil, salt, pink, truffle oil

Taken from www.epicurious.com/recipes/member/views/roast-veal-loin-green-pencil-asparagus-smoked-bacon-potato-salad-white-truffle-oil-52621491 (may not work)