Roasted Loin of Veal with Foie Gras and Cherry-Red Grape Sauce

Course Main Dishes

Ingredients in this Recipe

1 1/2 cups small seedless red grapes
1 3 1/2 pound trimmed boneless veal strip loin
1 6 to 8 ounce block cooked duck foie gras, cut lengthwise into 1/4 inch thick slices (optional)
1 cup beef broth
1 tablespoon chopped fresh thyme plus whole sprigs for garnish
1 teaspoon Worcestershire sauce
1/2 cup drained wild cherries in syrup (such as amarena)*
1/4 cup (packed) golden brown sugar
2 cups dry red wine
2 cups low salt chicken broth
2 tablespoons olive oil plus more for brushing

See Full Recipe at Epicurious