Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Bacon | 1 slice cooked (8g) | 43 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
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.
Category:Cathy's Recipes
Category:English Meat Dishes
Category:Beef sirloin Recipes
Category:Bacon Recipes