1 kg veal tenderloin
200 g honey (1 cup)
150 g Dijon mustard (1/3 cup)
20 ml olive oil (1 tablespoon)
5 gm thyme (1 teaspoon)
5 gm rosemary (1 teaspoon)
10 gm minced garlic (2 teaspoons)
3 gm chili powder (a little more than half a teaspoon)
5 gm rock salt (1 teaspoon)
5 gm ground black pepper (1 teaspoon)
Combine, honey, mustard, olive oil, rosemary, thyme, salt, chili powder, garlic and pepper in a large bowl. Add veal, mix gently to coat. Refrigerate for two hours, mixing occasionally.
Preheat oven to 175 oC. Remove veal from marinade, reserving marinade, and place veal in a large roasting pan.
Roast, uncovered, for one and half to two hours, basting with the marinade occasionally, or until desired degree of doneness.
Place reserved marinade in a saucepan over medium-high heat. Bring mixture to a boil; boil for five minutes, and then spoon over roast. Serve with grilled roasted potatoes and steamed vegetables.
Note: you can make this recipe without chili powder.