Directory:KJ Kitchens/Sirloin Tip Roast with Bacon - Revision history

OmniMediaGroup at 18:27, 5 February 2007

2007-02-05T18:27:04Z

OmniMediaGroup at 18:26, 5 February 2007

2007-02-05T18:26:34Z

OmniMediaGroup at 18:25, 5 February 2007

2007-02-05T18:25:39Z

OmniMediaGroup: format & tag

2007-02-05T18:22:12Z

format & tag

OmniMediaGroup at 14:58, 4 February 2007

2007-02-04T14:58:10Z

New page

Sirloin Tip Roast with Bacon

* 3 pounds tied sirloin tip roast
* 1/2 teaspoon dried thyme leaves
* 2 cloves garlic, slivered
* 6 slices bacon
* 2 tablespoons dijon mustard

Bone and tie the beef roast. Cut slits into the roast and insert the slivered garlic, placing
the pieces evenly around the roast. Rub the roast with 1 tablespoon of the mustard, and
sprinkle it with the thyme.

Place the roast on a roasting rack. Top the roast with the bacon, with the ends covering
the sides. Insert a meat thermometer into the thickest portion of the meat and roast at
325F until the thermometer registers 145F for rare, or 160F for medium to well-done.

Transfer the meat to a serving board or platter. Remove the bacon and string, then
replace the bacon. Pour the pan drippings into a small skillet and whisk in the remaining
mustard. Heat to boiling. Continue boiling until the drippings are shiny and thickened.
Spoon the sauce over the roast and slice it. Serve immediately. Yield: 4 servings

'''Per Serving:'''
:* 62 Cal (71% from Fat, 21% from Protein, 8% from Carb);
:* 3 g Protein;
:* 5 g Tot Fat;
:* 1 g Carb;
:* 0 g Fiber;
:* 13 mg Calcium;
:* 1 mg Iron;
:* 239 mg Sodium;
:* 8 mg Cholesterol

@@ Line 7: / Line 7: @@
 google_ad_client = "pub-5512298628457000";
 google_ad_width = 120;
-google_ad_height = 240;
+google_ad_height = 600;
-google_ad_format = "120x240_as";
+google_ad_format = "120x600_as";
 google_ad_type = "text_image";
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@@ Line 37: / Line 37: @@
 mustard. Heat to boiling. Continue boiling until the drippings are shiny and thickened.
 Spoon the sauce over the roast and slice it. Serve immediately. Yield: 4 servings
 <br>
 <br>

@@ Line 38: / Line 38: @@
 Spoon the sauce over the roast and slice it. Serve immediately. Yield: 4 servings
 '''Per Serving:'''
 :* 62 Cal (71% from Fat, 21% from Protein, 8% from Carb);

@@ Line 1: / Line 1: @@
-Sirloin Tip Roast with Bacon
+== Sirloin Tip Roast with Bacon ==
+<!--Short Adsense-->
+{| align=right
-* 3 pounds tied sirloin tip roast
+|-
 * 1/2 teaspoon dried thyme leaves
-* 2 cloves garlic, slivered
+<adsense>
-* 6 slices bacon
+google_ad_client = "pub-5512298628457000";
-* 2 tablespoons dijon mustard
+google_ad_width = 120;
+google_ad_height = 240;
 Bone and tie the beef roast. Cut slits into the roast and insert the slivered garlic, placing
 the pieces evenly around the roast. Rub the roast with 1 tablespoon of the mustard, and
@@ Line 31: / Line 48: @@
 :* 239 mg Sodium;
 :* 8 mg Cholesterol