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Veal Tenderloin with Cranberry Sauce

Prep Time:
30 mins.
Cook Time:
40 mins.


  • 1 veal tenderloin 1 1/4 pounds
  • Salt and pepper to taste

Green Lentils

  • 1 cup green lentils
  • 1 tablespoon canola oil
  • 1 cup finely chopped onions
  • 1 teaspoon minced garlic
  • 2 cups water
  • 1 cup veal stock
  • Salt and pepper to taste

Cranberry Sauce

  • 2 cups frozen cranberries
  • 1 cup veal stock
  • 1/4 cup maple syrup
  • 1 teaspoon cornstarch
  • Salt and pepper to taste


  1. Preheat the oven to 350°.
  2. To prepare lentils, wash the lentils well.
  3. In a casserole, heat the oil and sauté the onion and garlic. Do not brown.
  4. Add the lentils, water, veal stock, salt, and pepper; bring to a boil. Lower the heat, simmer uncovered for about 30 to 40 minutes or until the lentils are tender.
  5. Set aside and keep warm; drain just before serving.
  6. Mix all the sauce ingredients in a pot and bring to a boil. Lower the heat and simmer over very low heat for about 25 minutes or until the cranberries are tender.
  7. Season the veal tenderloin with salt and pepper. Put the veal on a wire rack in a drip pan, and place in the oven. Cook until the internal temperature reaches 150°. Allow about 20 minutes per inch for slightly pink meat. When the juices begin to escape and the milk-fed veal has shrunk slightly, it is sufficiently cooked. Let the meat stand for 10 minutes.
  8. Slice and place the veal slices on plates, add the lentils and cranberry sauce.

Source: MilkFedVeal.com and Alain Fortier, chef and consultant, Quebec Milk-fed Veal