Veal Tenderloin with Cranberry Sauce


  • 1 Quebec Veal tenderloin (about 600 g (1 1/4 lb)
  • Salt and pepper to taste

Green lentils

  • 250 ml (1 cup) green lentils
  • 15 ml (1 tablespoon) canola oil
  • 250 ml (1 cup) finely chopped onions
  • 5 ml (1 teaspoon) minced garlic
  • 500 ml (2 cups) water
  • 250 ml (1 cup) prepared concentrated veal stock
  • Salt and pepper to taste

Cranberry sauce

  • 500 ml (2 cups) frozen cranberries
  • 250 ml (1 cup) prepared concentrated veal stock
  • 60 ml (1/4 cup) maple syrup
  • 5 ml (1 teaspoon) corn starch
  • Salt and pepper to taste



  1. Preheat the oven to 175°C (350°F).


  1. Wash the lentils well.
  2. In a casserole, heat the oil and sauté the onion and garlic. Do not brown.
  3. Add the lentils, water, veal stock, salt and pepper; bring to a boil.
  4. Lower the heat, simmer uncovered for about 30 to 40 minutes or until the lentils are tender.
  5. Set aside and keep warm; drain just before serving.


  1. Mix all the ingredients and bring to a boil.
  2. Lower the heat and simmer over very low heat for about 25 minutes or until the cranberries are tender.


  1. Season the veal tenderloin with salt and pepper.
  2. Put the veal on a wire rack in a drip pan, and place in the oven.
  3. Cook until the internal temperature reaches 66°C (150°F). Allow about 20 minutes per inch for slightly pink meat. When the juices begin to escape and the veal has shrunk slightly, it is sufficiently cooked.
  4. Let the meat stand for 10 minutes, then slice it.
  5. Place the slices on plates, add the lentils and cranberry sauce. Serve with steamed coloured carrots.