1 veal loin roast, about 1 ½ lb (675 g), tied

2 tbsp (30 ml) olive oil

1 onion, thinly sliced

1 carrot, diced

1 stalk celery, diced

With the rack in the middle position, preheat the oven to 400°F (200°C).

In an ovenproof non-stick skillet over high heat, brown the roast on all sides in the oil. Season with salt and pepper. Set aside on a plate.

In the same skillet, brown the vegetables. Place the roast in the centre of the vegetables and bake for 25 minutes or until a meat thermometer inserted into the centre of the meat reads 125°F (52°C). Set the roast aside on a plate and let rest for 10 minutes or until the internal temperature reaches 130°F (55°C). Refrigerate for 1 hour or until the meat is completely chilled. Keep the vegetables for the sauce.

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