Veal loin

1. 1 veal (or pork) rib roast 1.5 kg (3¼ lb.)
2. To taste, salt and freshly ground pepper
3. 30 mL (2 tbsp.) olive oil
4. 250 mL (1 cup) bread crumbs
5. 30 mL (2 tbsp.) Italian parsley
6. 30 mL (2 tbsp.) chopped herbs (sage, mint, and thyme, to taste)
7. 125 mL (½ cup) toasted hazelnuts
8. 45 mL (3 tbsp.) Dijon mustard

Sauce

1. 2 french shallots, finely chopped
2. To taste, choice of fresh herbs
3. 500 mL (2 cups) veal or game stock
4. To taste, salt and freshly ground pepper