Veal Roast With Mango Sauce

• 1 teaspoon salt or to taste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1 teaspoon dried basil
• 1 large mango, peeled and diced
• 2 1/2 cups veal or beef stock
• 1 veal roast, 3 to 3 1/2 pounds
• 2 tablespoons olive oil

1. Preheat the oven to 325 degrees.
2. In a small bowl combine the salt, the onion and garlic powders, the cayenne, white and black peppers, and the basil.
3. Set aside.
4. Place the mango and 2 cups of the stock in a saucepan, and over high heat, bring to a boil.
5. Lower the heat, allowing the mixture to thicken, and reduce the stock for about 20 minutes.
6. About 1 1/2 cups should be left.
7. Add 1 teaspoon of the seasoning mix, and remove from the heat.
8. Puree in a blender or food processor, and set aside for a few hours until ready to use.
9. To prepare the roast, cut a series of pockets 3/4 inch apart, each pocket about an inch wide and an inch deep.
10. With your hands, work 5 teaspoons of the seasoning mix into the pockets and along the outside of the roast.
11. In a large nonstick skillet, heat the olive oil, and sear the meat on all sides.
12. Transfer the meat to a roasting pan.
13. Deglaze the skillet with the remaining 1/2 cup of stock, and pour over the meat.
14. Cover the pan, and roast the veal until it is medium rare, with an internal temperature of 125 degrees, about 45 minutes to 1 hour.
15. Serve half-inch slices of the roast topped with the mango sauce and accompanied by sauteed peppers, eggplant and squash seasoned with the remaining teaspoon of seasoning mixture.

salt, onion powder, garlic, cayenne pepper, white pepper, black pepper, basil, mango, veal, veal roast, olive oil

Taken from cooking.nytimes.com/recipes/5136 (may not work)