Simple
Top Sirloin Roast
·
2-3 cloves
garlic, slivered, optional
·
salt and
pepper to taste
·
½ to 1 ½
cup red wine
Heat
oven to 475˚F.
Place
roast in a small roasting pan. Cut
small slits into the meat and insert garlic, if using.
Season well with salt and pepper. Roast
for 30 minutes. With meat in oven,
reduce heat to 325˚F and roast for about 10-12 minutes/pound.
Meat temperature should read 125-130˚F for medium rare on an
instant-read thermometer (140˚F for medium).
Remove
roast from pan and allow it to rest at least 20 minutes before carving.
Pour off any excess fat from roasting pan.
Deglaze the pan by adding the
wine over high heat. Scrape any
brown bits with a wooden spoon. Reduce
the liquid by half. Pour into a
gravy boat and serve with the roast.