Rub the veal loin all over with salt and pepper and put it on a rack in a roasting pan. Allow to stand for 1 hour at room temperature. Preheat the oven to 425 F. Roast for 20 minutes per pound, when one side is browned, turn and add a cup of water and continue to cook. Let the roast stand for 10 minutes before carving. Pour any juices from the roast into the roasting pan and stir with a wooden spoon to loosen any particles attached to the pan. Season well and serve with the roast.
