A protective layer of bacon keeps this sirloin tip roast moist throughout the cooking process. For most accurate oasting, make use of a meat thermometer inserted into the centre of the thickest muscle.
- Contributed by Catsrecipes Y-Group
- For 6 servings
- 2½ – 3 lb boned and tied sirloin tip roast
- 3 small cloves garlic, slivered
- 2 tbsp Dijon-style mustard
- ½ tsp dried thyme leaves
- 6 slices bacon
- Cut slits into the roast and insert slivered garlic, placing pieces evenly around the whole roast.
- Rub with 1 tablespoon of the mustard. Sprinkle with the thyme.
- Place on roasting rack.
- Top roast with the bacon, with ends covered the sides.
- Insert meat thermometer into the thickest portion of the meat.
- Roast at 325°F until meat thermometer registers 145°F for rare, or 160°F for medium to well done.
- Transfer meat to serving board or platter. Remove bacon and strings. Replace bacon.
- Pour pan drippings into small skillet.
- Whisk in remaining 1 tablespoon mustard and heat to boiling.
- Continue boiling until drippings are shiny and thickened.
- Spoon sauce over roast, slice and serve immediately.
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