glucose, fructose, sucrose. I believe glucose, galactose, and fructose are the three most common.
The Veal. Preheat the oven 400 degrees. Heat the oil in a roasting pan set over medium high heat. Season the veal with salt, pepper, and herbes de Provence. When the oil is almost smoking, reduce the heat slightly, add the veal and sear on all sides for 1 to 2 minutes or until browned. Roast the veal, turning occasionally, for about 35 minutes, or until the internal temperature reads 120 degrees (for medium rare) on an instant thermometer.
Veal rib eye or boneless pork loin should be cooked like a rack of veal but for slightly less time. After searing, roast at 350 degrees, uncovered, for 20 minutes. Add the vegetables, cover, reduce the oven temperature to 300 degrees, and roast for an additional 20 minutes.A typical 3 1/2-pound veal rib eye will serve 6; a typical 2 1/2-pound boneless pork loin will serve 4. For Beef, Resting Allows Juices to Be Reabsorbed CHOOSE beef that is well marbled, rosy and firm.eal rib eye or boneless pork loin should be cooked like a rack of veal but for slightly less time. After searing, roast at 350 degrees, uncovered, for 20 minutes. Add the vegetables, cover, reduce the oven temperature to 300 degrees, and roast for an additional 20 minutes.