| 1 | Cooking & preparation time: 1 hr. |
| 2 | 50 min. Heat oven to 350°F. |
| 3 | Combine garlic, salt, pepper and rosemary; press evenly onto roast. |
| 4 | Place on rack in shallow roasting pan. |
| 5 | Insert meat theremometer so bulb is centered in thickest part, not resting in fat. |
| 6 | Do not add water or cover. |
| 7 | Roast approx. 18 to 22 minutes per pound for medium-rare to medium doneness. |
| 8 | Remove roast when meat thermometer registers 140°F for medium-rare, 155°F for medium. |
| 9 | Let stand 15 minutres. |
| 10 | (temperature will continue to rise to 145°F for medium-rare 160°F for medium). |
| 11 | Meanwhile in small saucepan, combine sauce ingredients; cook over medium heat 5 minutes or until bubbly, stirring occasionally. |
| 12 | Carve roast into slices; serve with sauce. |
| 13 | * cookfdn brings you this recipe with permission |
