Veal

Stuffed Veal

1 x 3 1/2 lb. Veal Loin Roast
Rub
1 tbsp garlic powder (15ml)
1/2 tsp all spice (2ml)
1/2 tsp coriander (2ml)
1 tsp onion powder (5ml)
1 tsp cinnamon (5ml)
1 tsp paprika (5ml)
1 tsp thyme (5ml)
1 tsp chilies (5ml)
1 tsp dry mustard (5ml)
2 tbsp brown sugar (30ml)
1 tbsp black pepper (15ml)
Stuffing
10 x medium shrimp
20 x bay scallops, small
2 1/2 cups leeks, chopped (625ml)
1 tbsp butter, softened (15ml)
20 x sheets of Proscuitto, thinly sliced


Preparation:

Combine rub ingredients in a medium size bowl.
Using a sharp knife, slice the veal loin evenly lengthwise. Do not cut all the way through; the veal should fold out like a book.
Cover with plastic wrap and gently pound veal with a mallet just enough to make meat flat.
Massage rub into the veal, Make sure veal is covered completely. Place in a sealable plastic bag and let marinate in the refrigerator for 4 hours.
Line a sheet of plastic wrap (the length of your veal loin) with the Proscuitto slices. Make sure slices overlap slightly.
Place veal on one end of the Proscuitto lined plastic wrap and evenly distribute the shrimp and scallops in the centre of the veal. Top with leeks and dot with softened butter.
Using the plastic wrap as a guide, roll up the tenderloin so the proscuitto is completely covering the veal loin, tighten plastic wrap around roast and place in the refrigerator for 1-2 hours.
Preheat one side of the barbeque to 375°F/190°C or medium high heat and leave the other side of the barbeque off.
Place veal on the direct heat side of barbeque and cook for 3 minutes per side, or until the proscuitto is golden.
Remove from direct heat and place the on the non-heated side of grill. Close lid and cook for 30-40 minutes or 20 minutes per pound.