Recipes Pumpkin Crusted Veal Loin with Croissant & Red Plum Stuffing, Broccoli Rabe and Maple Port Wine Sauce Walt Disney World Swan and Dolphin Resort

Yield: serves 4


1 pound veal loin
1 cup pumpkin seeds, toasted, ground
5 croissants
2 whole eggs
3 red plums, diced
4 ounces chives, sliced
3 Tablespoon butter
2 cups port wine
2 ounces maple syrup
2 sprigs fresh thyme
2 ounces garlic, sliced thin
1 pound fresh broccoli rabe
1 cup white beans
3 strips smoked bacon, diced small
Salt & pepper to taste

Method of Preparation:

Rub ground pumpkin seeds on veal. Sear in a hot pan on all sides, then place in a 375 degree oven for 25 minutes. Remove from the oven and allow loin to rest for 25 minutes.

In a bowl, break up croissants with hands; add eggs, chives, plums and butter. Place in a bread pan and bake for 30 minutes at 300 degrees. Remove from oven and set aside.

In a sauce pan add port wine, thyme and syrup. Simmer on low until it becomes a thick consistency.

In a saute pan add bacon and render on a low heat until fat is removed. Add garlic and let the bacon turn golden brown. Add broccoli rabe and stir until fully cooked. Add beans and seasoning to taste.

Once all components are cooked, assemble and serve.