Roast veal tenderloin stuffed with garlic and peppercorns

Preparation

1. In a small bowl, mix vinegar, salt, ground pepper, and mustard sauce, and set aside.
2. Using a paring knife, create several slits on both sides of the roast, and stuff sliced garlic and peppercorns evenly all around.
3. In a large bowl, combine the tenderloin with the vinegar mixture.
4. Cover and marinate for at least 1 hour, or preferably 4-6 hours or overnight in the fridge.
5. In a pot with olive oil and ghee, cook the meat on medium to low heat evenly on both sides. Cook covered for 8-10 minutes or until water forms in the pan, and the meat looks tender. Add thyme as needed.
6. Put contents of pot in a roasting pan and cook at 400°F for 5-7 minutes. Prior to serving, give it a quick high-heat broil for 2-3 minutes until the top is brown and crispy.
7. Let roast rest for 10 minutes, cut into slices and serve with your preferred sides and salads.