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Ingredientes
- 2 1/2 to 3 lbs. deboned and tied sirloin tip roast
- 2 sm. cloves garlic, slivered
- 2 tbsp. Dijon-style mustard
- 1/2 teaspoon dry thyme leaves
- 6 slices bacon
Direcciones
- Cut slits into the roast and insert slivered garlic, placing pieces evenly around the whole roast.
- Rub with 1 Tbsp. of the mustard. Sprinkle with the thyme.
- Place on roasting rack. Top roast with the bacon, with ends covering the sides.
- Insert meat thermometer into the thickest part of the meat. Roast at 325 degrees until meat thermometer registers 145 degrees for rare or 160 degrees 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 Tbsp. 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 2 servings | |
| Calories 403 | |
| Calories from Fat 354 | 88% |
| Total Fat 39.22g | 49% |
| Saturated Fat 13.05g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 725mg | 30% |
| Potassium 193mg | 6% |
| Total Carbs 1.6g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.03g | 0% |
| Protein 10.28g | 16% |
