Cold Veal or Pork Roast with Caper Sauce
Ingredients
- 2 cloves garlic
- 3 lbs (1.5 kg) veal or pork boneless rib or loin roast
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1 tbsp (15 mL) olive oil
- 4 sprigs fresh rosemary or 6 sprigs fresh thyme (each about 3 inches/8 cm long)
- Caper Sauce:
- 2 egg yolks
- 3 tbsp (45 mL) lemon juice
- 1 tbsp (15 mL) sherry vinegar or red wine vinegar
- 3/4 cups (175 mL) extra-virgin olive oil
- 2 anchovy fillets, chopped
- 1/2 tsp (2 mL) each salt and black pepper
- 5 tsp (25 mL) drained capers
- 2 tbsp (30 mL) minced parsley
Preparation
Cut garlic into fine slivers. Using tip of narrow, sharp knife, cut small slits in roast and stuff each with garlic sliver; sprinkle with salt and pepper. Brush roasting pan lightly with some of the oil; add 2 of the rosemary sprigs to pan. Place roast on top; cover with remaining rosemary. Drizzle with remaining oil.
Roast in 400F/200C oven for 15 minutes; reduce heat to 325F/160C and continue roasting until thermometer inserted in centre reads 160F/70C. Let cool. (Make-ahead: Refrigerate for up to 2 days; bring to room temperature before serving.)
Caper Sauce: In heatproof bowl, beat together yolks, lemon juice, vinegar and 1 tbsp/15 mL water; microwave on high until bubbles appear around edge of bowl, 30 to 40 seconds. Beat. Microwave on high until foaming around edge and thickened, about 15 seconds; beat until smooth. (Or whisk egg mixture in heatproof bowl over simmering water until thick enough to coat spoon.) Scrape into food processor; let cool.
With motor running, add oil in very thin stream; blend in anchovies, salt and pepper. Pulse in capers until finely chopped. Stir in parsley.
Thinly slice roast. Serve with Caper Sauce.
Makes 8 to 12 servings.
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