1 (2-pound) boneless veal loin, well trimmed and tied
2 tablespoons chopped fresh rosemary
2 medium-size garlic cloves, crushed and peeled
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup dry white wine
1 cup chicken broth

Roasted shallots, which taste like a cross between garlic and onion but milder than both, are the ideal accompaniment to this tender, delicate veal roast scented with fresh rosemary.

Serves 6
Preparation time: 10 minutes
Cooking time: 45 minutes
1. Heat the oven to 425_F. Rub the veal with the rosemary, garlic, and oil and sprinkle with the salt and pepper.
2. Place the roast on a rack in a roasting pan. Scatter the shallots around the meat. Roast for 20 minutes. Reduce the oven temperature to 325_F. Roast for about 25 minutes more, or until a meat thermometer registers 150_F to 15
5_F. Remove to a cutting board and let stand for 10 minutes. (The internal temperature will continue to rise about 5 to 10 degrees as the meat stands.) Remove the shallots to a bowl and cover with foil to keep warm.
3. Add the wine to the pan and place over medium heat, stirring to scrape up bits from the bottom of the pan. Simmer for about 2 minutes. Add the broth and simmer for about 4 minutes, or until reduced to about 1/3 cup.
4. Cut the roast into 1/4-inch-thick slices. Arrange slices of veal on serving plates, drizzle with the pan juices, and serve with the shallots.

Nutrition Information

Calories .............250

Protein (g)...........32

Carbohydrates (g)..7

Fat (g)................4.9

Cholesterol (mg)...121

Sodium (mg)........492

5 points per serving, however, this points out this way because you are dealing with 5 1/2 ounces per serving. It equals out to 1 point per ounce if you care to have a smaller portion.