Difference between revisions of "Directory:KJ Kitchens/Sirloin Tip Roast with Bacon"
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| − | 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 = 600; | |
| + | google_ad_format = "120x600_as"; | ||
| + | google_ad_type = "text_image"; | ||
| + | google_ad_channel = ""; | ||
| + | google_color_border = "FFFFFF"; | ||
| + | google_color_bg = "FFFFFF"; | ||
| + | google_color_link = "0066CC"; | ||
| + | google_color_text = "000000"; | ||
| + | google_color_url = "008000"; | ||
| + | </adsense> | ||
| + | |} | ||
| + | === Ingredients: === | ||
| + | * 3 pounds tied [[Recipe Ingredient:=sirloin tip roast]] | ||
| + | * 1/2 teaspoon dried [[Recipe Ingredient:=thyme]] leaves | ||
| + | * 2 cloves [[Recipe Ingredient:=garlic]], slivered | ||
| + | * 6 slices [[Recipe Ingredient:=bacon]] | ||
| + | * 2 tablespoons [[Recipe Ingredient:=dijon mustard]] | ||
| + | === Directions: === | ||
Bone and tie the beef roast. Cut slits into the roast and insert the slivered garlic, placing | 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 | the pieces evenly around the roast. Rub the roast with 1 tablespoon of the mustard, and | ||
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mustard. Heat to boiling. Continue boiling until the drippings are shiny and thickened. | 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 | Spoon the sauce over the roast and slice it. Serve immediately. Yield: 4 servings | ||
| − | + | <br> | |
| + | <br> | ||
'''Per Serving:''' | '''Per Serving:''' | ||
:* 62 Cal (71% from Fat, 21% from Protein, 8% from Carb); | :* 62 Cal (71% from Fat, 21% from Protein, 8% from Carb); | ||
| Line 31: | Line 49: | ||
:* 239 mg Sodium; | :* 239 mg Sodium; | ||
:* 8 mg Cholesterol | :* 8 mg Cholesterol | ||
| + | ---- | ||
| + | [[Recipe Name:=Sirloin Tip Roast with Bacon]] | ||
| + | [[Recipe Contributor:=KJ Kitchens]] | ||
| + | ---- | ||
| + | <adsense> | ||
| + | google_ad_client = "pub-5512298628457000"; | ||
| + | google_ad_width = 728; | ||
| + | google_ad_height = 90; | ||
| + | google_ad_format = "728x90_as"; | ||
| + | google_ad_type = "text_image"; | ||
| + | google_ad_channel = ""; | ||
| + | google_color_border = "FFFFFF"; | ||
| + | google_color_bg = "FFFFFF"; | ||
| + | google_color_link = "0066CC"; | ||
| + | google_color_text = "000000"; | ||
| + | google_color_url = "008000"; | ||
| + | </adsense> | ||
| + | <br> | ||
| + | [[Page Of::Directory:KJ Kitchens|KJ Kitchens]] | ||
| + | [[Category:Recipes]] | ||
| + | [[Category:Low Carb Recipes]] | ||
Latest revision as of 18:27, 5 February 2007
Sirloin Tip Roast with Bacon
|
<adsense> google_ad_client = "pub-5512298628457000"; google_ad_width = 120; google_ad_height = 600; google_ad_format = "120x600_as"; google_ad_type = "text_image"; google_ad_channel = ""; google_color_border = "FFFFFF"; google_color_bg = "FFFFFF"; google_color_link = "0066CC"; google_color_text = "000000"; google_color_url = "008000"; </adsense> |
Ingredients:
- 3 pounds tied sirloin tip roast
- 1/2 teaspoon dried thyme leaves
- 2 cloves garlic, slivered
- 6 slices bacon
- 2 tablespoons dijon mustard
Directions:
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
Sirloin Tip Roast with Bacon KJ Kitchens
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</adsense>
KJ Kitchens
