Stuffed Veal Tenderloin

Preparation

1. Preheat oven to 350°F.
2. Gently blend all stuffing ingredients and set aside.
3. Partially cut the tip of the veal tenderloin and fold under. Tie the tenderloin so that it keeps its shape during cooking. Season the tenderloin with salt and pepper.
4. In a frying pan, heat oil or butter on high. When the butter stops sizzling or the oil begins to separate, brown the tenderloin on both sides. Remove the tenderloin from the frying pan and let sit for a few minutes.
5. Make 8 to 10 cuts in the tenderloin (to ¾” of the thickness) and remove the strings.
6. Stuff the slits in the tenderloin with the ricotta cheese, artichoke hearts and black olives.
7. Place the tenderloin in a dripping pan and cook in the oven for 15 minutes or until the internal temperature of the meat reaches 147°F and the meat is pink.
8. Remove the tenderloin from the oven, cover with foil and let sit for 5 minutes before serving.