Sage Grilled Veal Loins

[ 0 ] April 15, 2009 |

1/4 cup olive oil

1/4 cup fresh sage leaves

4 tbsp. garlic (minced)

1 cup beef broth

Salt (to taste)

Pepper (to taste)

4 veal loins (Cut 1″ thick)

In a pan, combine the oil, sage and garlic; simmer for 30-35 minutes; strain out the solids and set aside. In a pot, bring the broth to a boil; reduce heat and simmer for 20-25 minutes until it is reduced by half. Add in the sage mixture and simmer for 1-2 minutes; season with salt and pepper; set aside and keep warm. Grill the veal loins turning once for about 15 minutes. On each loins top with about 2 tbsp. of the sage mixture. Serve.

*Johnna’s tip: Funny how we were just talking about sage being an essential herb yesterday and we managed to dig this recipe out. Here is a way to incorporate sage in your dinner combined with other mouthwatering flavors (*You know our obsession with garlic…Serve with a side of mashed potatoes, string beans or a simple salad.

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Category: grilled, main dish

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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