A wrapping of bacon keeps the meat juicy in these little quick roasts, which are available at supermarkets. Serve with horseradish mayonnaise.
Ingredients
- 1 lb (500 g) sirloin tip quick roast
- 3 cloves garlic
- 1/4 tsp (1 mL) pepper
- 2 sprigs fresh rosemary
- 4 strips bacon
Steps
- With knife, cut 18 slits all over roast. Cut each garlic clove into 6 slices; push each into slit. Sprinkle with pepper; lay 1 sprig of rosemary on each side. Wrap roast with bacon, securing with toothpicks. (Make-ahead: Cover and refrigerate for up to 24 hours.)
- Place roast on greased grill over medium heat; close lid and grill, turning three times, until meat thermometer registers 155°F (68°C), about 45 minutes.
- Remove roast to cutting board; tent with foil and let stand until temperature rises to 160°F (71°C) for medium, about 5 minutes. Discard rosemary and toothpicks. Thinly slice.
