1 tbsp. unsalted butter
1 med. leek (white part and 2 inches of green), chopped
4 lb. boneless loin of veal with flank attached and tenderloin separated
1 egg
1/2 c. fresh bread crumbs
1/4 c. milk
1/4 c. chopped parsley
1/2 tsp. salt
1/4 tsp. freshly ground pepper

Preheat oven to 400 degrees. In a small skillet, melt the butter over moderate heat. Add the leek and cook, stirring occasionally, until softened, about 8 minutes. Remove from heat and set aside.

Remove the strip of meat that runs down the length of the tenderloin and chop coarsely. Transfer the chopped meat to a food processor and process until smooth. Add the egg and process again. Using a rubber spatula, scrap the mixture into a medium bowl.

In a small bowl, combine the bread crumbs and milk and stir into the veal mixture. Blend in the parsley, salt, pepper, and reserved leek.

Spread the stuffing over the inner surface of the veal loin where the bones were. Cut the tenderloin in half lengthwise. Lay the tenderloin halves end to end over the stuffing in the crease between the flank and the loin. Starting with the flank and the loin. Starting with the flank side, roll the loin jelly roll fashion and tie with kitchen string to secure. Season with salt and pepper.

Place the meat in a roasting pan and roast, turning every 15 minutes to brown evenly, for about 45 minutes or until the internal temperature reached 130 degrees. Let the loin rest for about 15 minutes; then remove the string and carve into 1/2 inch thick slices. Drizzle pan juice on top.