Roasted Veal Loin with Rose Pan Sauce

• 1 tablespoon vegetable oil
• One 2-pound boneless veal loin, trimmed and tied
• Salt and freshly ground pepper
• 3/4 cup rose wine
• 1 tablespoon finely chopped tarragon
• 1 tablespoon unsalted butter

1. Preheat the oven to 375.
2. Heat the oil in a large ovenproof skillet.
3. Season the veal with salt and pepper and cook over moderately high heat until browned all over, about 7 minutes.
4. Put the skillet in the oven and roast the veal for about 45 minutes, or until the meat is just slightly pink in the center and reaches 130 on an instant-read thermometer.
5. Transfer the veal to a cutting board, cover loosely with foil and let rest for 5 minutes before slicing.
6. Set the skillet over high heat and pour in the rose.
7. Cook, scraping up any browned bits from the pan, until the sauce is reduced to 1/3 cup, about 6 minutes.
8. Whisk in the tarragon and butter.
9. Transfer the sauce to a small bowl and serve with the veal.

vegetable oil, veal loin, salt, rose wine, tarragon, unsalted butter

Taken from www.foodandwine.com/recipes/roasted-veal-loin-with-rose-pan-sauce (may not work)