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Herbed Veal Tenderloin with Roasted Garlic and Onion Marmalade



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1 lb. garlic bulbs
1/2 cup + 1 tbsp. olive oil, divided
1 oz. fresh garlic, minced
2 tbsp. chopped fresh basil
2 tbsp. grated lemon peel
2 tbsp. chopped fresh parsley
2 tsp. salt, divided
1-1/2 tsp. ground black pepper, divided
6 lb. veal loin, butt tenderloin, skinned (IMPS/NAMP 346A)
3 lb. onions, sliced
4 oz. butter
3 tbsp. balsamic vinegar
3 tbsp. dry sherry wine


  1. 1
    Cut ¾ inch off top of each garlic bulb, cutting through top of each clove. Discard tops. Rub garlic with 1/4 cup olive oil. Roast in 400°F oven, covered, 1 hour 15 minutes or until soft. Cool slightly. Squeeze garlic pulp out of skins; discard skins. Mash pulp until smooth; reserve.
  2. 2
    For Herb Rub: Combine all ingredients such as minced garlic, basil, lemon peel, parsley, 1 tablespoon olive oil, 1 teaspon salt and 1 teaspon ground black pepper.
  3. 3
    Pat Herb Rub evenly on veal. Roast in 400°F oven to 150°F internal temperature, about 45 minutes. Reserve, keeping warm.
  4. 4
    For Garlic-Onion Marmalade: Cook sliced onions and reserved garlic pulp in butter and 1/4 cup oil over medium-low heat 30 minutes or until caramelized, stirring frequently. Stir in remaining Marmalade ingredients; cook 5 minutes. Keep hot.

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preparation methods
cuisines European, North & South American
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