Apple Stuffed Veal with Minty Rub

Stuffing
1 tablespoon olive oil (15ml
1 large green apple, diced and peeled
½ lbs bacon, cooked, cold and crumbled
1 teaspoon lemon juice (5ml)
1 teaspoon fresh sage, chopped (5ml)

2 cups white wine (500ml
2 rosemary sprigs
Small bunch fresh mint leaves

In a small bowl combine freshly chopped mint and rosemary. Add black pepper, garlic powder and celery salt. Toss to mix well.

Place the veal in a large sealable plastic bag. Add the rub and shake well, coating the veal loin. Remove the veal from the bag and set aside.

In a non-stick skillet, heat olive oil on medium-high heat. Cook apples for 10 minutes or until softened. Let cool. In a bowl combine the apple, bacon, lemon juice, lemon peel and sage. Mix well.

Cut a wide deep slit into the side of the roast. Stuff the pocket with the apple mixture.
Tie the roast at 1-inch (2.5 cm) intervals with heavy string.

Place a drip pan under the grill of the barbecue, pour in the wine and add the rosemary springs and mint leaves.
Preheat the barbecue to high heat 325°F/160°C. Leave one burner off. Place roast over grill with no heat.
Continue to cook over indirect heat for 2 hours.

When ready take veal off the barbecue and let rest for 10 minutes before serving.

Yield: Makes 6-8 servings