A special occasion needs a special dinner. This sirloin top roast cooked with thyme, and mustard add lots of flavor but no fat. Just add sautéed red potatoes, and dinner is served! Leftovers make a great sirloin sandwich.
1 2 ½ pounds boneless sirloin tip or eye round roast, trimmed and tied
2 cloves garlic, slivered
2 tablespoons Dijon style mustard
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
½ teaspoon black pepper
Sprigs of fresh thyme for garnish
1) Preheat oven 325 degrees.
2) Using a sharp knife, cut small slits in roast, spacing them evenly over surface.
3) Insert garlic slivers into slits. Rub roast with mustard; sprinkle with thyme and pepper.
4) Place the meat on a roasting rack in a large roasting pan. Roast until a meat thermometer inserted into the thickest part of the meat registers 150 degrees, on medium for about 1 hour 15 minutes.
5) Transfer meat to cutting board, and let stand for 10 minutes.
6) Remove the string; garnish with thyme sprigs. Carve into thin slices, and serve.
By: Cheri Cola