Bacon-Wrapped Sirloin Roast
Ingrediants:
2 to 2-1/2 pound (.9 to 1.15 kg) sirloin tip (or similar) roast
2 to 3 T (30 to 45 ml) Dijon-style mustard
1/2 teaspoon (2.5 ml) dried thyme leaves
6 slices bacon
4 medium onions, cut into wedges
Cherry tomatoes or tomato wedges, for garnish (optional)
Directions:
Cut a few slits on top of roast for bacon drippings to penetrate the meat.
Spread mustard evenly over top and sides of roast.
Sprinkle with thyme leaves.
Place roast on rack in baking pan.
Cover tightly with bacon slices, wrapping them around meat.
Bake meat at 325 F (160 C) until a meat thermometer, if used,
registers 160 F (71 C) for medium rare.
Cooking time is about 1-3/4 hours.
Check for doneness with a fork, if thermometer is not used.
Juices should run slightly pink for medium rare.
Add onions 40 minutes before roast is expected to be ready.
Remove roast to carving board.
Let rest, covered, for at least 15 minutes before slicing.
Slice meat into even slices.
Serve with onions, bacon slices, if desired, and a gravy made from pan
drippings. Bacon gets crispy when cooking with roast.
Garnish with cherry tomatoes or tomato wedges, if desired.
Makes 4 to 5 servings.
Per serving: 479 cal., 41.3 g protein, 29.7 g fat, 8.8 g carbo.,
410 mg sodium
"The happiest people don't have the best of everything.
They just make the best of everything."
Live simply.
Love generously.
Care deeply.
Speak kindly.
Leave the rest to God.
-Sylvia
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