Veal loin in a thyme and ham coat

Ingredients for 3 servings:

• 500 g roast veal (veal loin)
• 1 pack of soup vegetables (leeks, celery, carrots)
• 4 slice(s) cooked ham (crusted ham)
• 200 g mushrooms, brown
• some thyme
• salt and pepper
• Sugar
• garlic powder
• 200 ml cream
• 1 small onion(s)
• 100 ml wine (Muscatel – dessert wine)
• 200 g chestnuts, pre-cooked

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Cut 1/2 a carrot and 1/2 a leek into large rings. Remove the outer edges of the celery and also cut them into pieces for the sauce. Cut the remaining vegetables into thin slices (2 mm). Dice the onion and sauté until translucent, briefly sauté the carrots and celery, and then deglaze with a little water and two tablespoons of cream. Season to taste with salt, pepper, garlic powder, and a generous pinch of sugar. Simmer until tender. Lightly season the veal loin with salt and pepper and sprinkle all over with thyme. Then wrap it in the crusted ham and secure it with kitchen string. Preheat the oven to 175°C (350°F). Brown the veal loin all over. Add the coarse soup vegetables and brown them as well. Then deglaze with the muscatel and a little water. Add the mushrooms and chestnuts and place in the oven, covered. With a thermometer, cook for about 75°C, so the meat is just slightly pink, or about 40 minutes. Once the cooking time is complete, remove the meat and let it rest. Add cream to the gravy and bring to a boil briefly. Along with the vegetables, we had tagliatelle as a side dish.