A quick and tasty roast that uses the drippings for a wonderful sauce. Use extra sauce for roasted potatoes and veggies.
1 hr 5 mins
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Preheat oven to 375 degrees F (190 degrees C).
Cut 8 small slits in the roast. Insert garlic into slits.
In a medium bowl, mix together olive oil, lemon juice, oregano, basil, dill, rosemary, and thyme. Brush over roast. With a small spoon, press whole peppercorns into roast. Place roast onto a rack in a roasting pan, and pour water into bottom of pan.
Bake in a preheated oven, 20 minutes for medium rare, 40 minutes for well done. Remove roast to a cutting board, and let sit 5 minutes.
Pour drippings from roast into a small sauce pan set over low heat. Stir in mustard, chopped garlic, and butter. Cook until butter is completely melted, then add wine, and reduce by half. Spoon sauce over sliced roast.
647 calories; 51.8 g total fat; 111 mg cholesterol; 330 mg sodium. 7.7 g carbohydrates; 21 g protein; Full Nutrition