![Roasted Veal Loin with Pickled Golden Raisins](https://cdn.statically.io/img/www.foodandwine.com/thmb/b3fStrwQjKdN0P1dQWqoYTW1xyE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/roasted-veal-loin-with-pickled-golden-raisins-xl-r-200512-2000-d7d8a808c2a84039a8ed0c73fe8bd4c6.jpg)
Ingredients
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2 tablespoons rosemary leaves, plus 3 sprigs, broken into 3-inch pieces
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2 tablespoons thyme leaves, plus 8 sprigs
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1/4 cup extra-virgin olive oil
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One 5-pound boneless veal loin
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Kosher salt and freshly ground pepper
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6 tablespoons unsalted butter, cut into 6 pieces
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24 garlic cloves, smashed and peeled
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Pickled Golden Raisins, for serving
Directions
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In a small bowl, combine the rosemary leaves, thyme leaves and 2 tablespoons of the olive oil. Set the veal in a baking dish and rub with the herb oil. Cover and refrigerate for at least 2 hours or overnight. One hour before roasting, remove the veal from the refrigerator.
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Preheat the oven to 350°. Season the veal well with salt and pepper. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until almost smoking. Add the veal and sear over high heat until well-browned all over, about 8 minutes. Remove from the heat. Arrange the rosemary and thyme sprigs on the roast and top with the butter. Scatter the garlic around the meat. Roast for about 1 hour, basting with the butter, until an instant-read thermometer inserted in the center registers 140°. Remove the veal from the oven and let rest for at least 10 minutes.
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Slice the veal 1/4 inch thick and arrange on a platter. Pile the roasted garlic alongside. Spoon the pan juices over the veal and serve with the Pickled Golden Raisins.