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INGREDIENTS
| 2 lb |
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1 kg |
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Premium Rotisserie Roast (Prime Rib or Top Sirloin) OR Oven Roast (Sirloin Tip, Eye of Round or Inside Round) |
| ¼ cup |
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50 mL |
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grainy or plain Dijon mustard |
| 3 |
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3 |
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large cloves garlic, finely minced |
| 1 tsp |
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5 mL |
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EACH: Worcestershire sauce and dried rosemary, oregano and thyme (or 1 tbsp/15 mL each fresh) |
| ½ tsp |
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2 mL |
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freshly ground pepper |
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Apple Onion Salsa (recipe below) |
PREPARATION TIME: 20 min
COOKING TIME: 1-1/2 – 1-3/4 h
DIRECTIONS
Insert rotisserie rod lengthwise through centre of roast so that it is balanced; secure with holding forks. In small bowl, combine remaining ingredients to make a thick, spreadable paste. Set roast on spit rod over large bowl or pot; coat roast with mustard paste. Insert meat thermometer into centre of roast, avoiding spit rod. Place roast over drip pan in barbecue preheated to medium-high 400°F (200°C). Close lid; cook 45 to 55 minutes until thermometer reads 155°F (68°C) for medium. Remove to cutting board; tent with foil. Let stand 10-15 minutes; temperature will rise 5°F (3°C). Slice thinly across the grain. Serve with Apple Onion Salsa.
APPLE ONION SALSA
In medium bowl, combine 1 large McIntosh apple, cored and finely diced, 1 Roma tomato, seeded and diced, 1/3 cup (75 mL) chopped green onion, 2 tbsp (30 mL) EACH: apple cider vinegar and chopped cilantro or parsley, 1 tbsp (15 mL) horseradish, 3 to 4 tsp (15 to 20 mL, or to taste) finely minced fresh or pickled jalapeno peppers, 1 clove garlic, finely minced and salt and pepper to taste. Mix well; let stand 30 minutes. Taste before serving; add herbs or seasonings, if needed. Makes about 1-3/4 cups (425 mL).
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NUMBER OF SERVINGS: 6 SERVINGS
NUTRITION INFORMATION PER SERVING
| 215 Calories |
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7.2 g Fat |
| 29 g Protein |
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7.7 g Carbohydrates |
TIP
An evenly shaped boneless premium oven roast (Top Sirloin, Rib Eye, Prime Rib or Tenderloin) can be substituted for a rotisserie roast.
An Oven Roast (such as Sirloin Tip, Eye of Round or Inside Round) would well in this recipe. Simply marinade roast in salad dressing for 12-24 hours in the fridge before roasting on grill.
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