Top Sirloin Petite Roast with Parmesan Roasted Tomatoes

2 HRS

Time to Cook

8

Servings

7

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)
1 cup lightly packed fresh parsley leaves
2 cloves garlic
1 teaspoon pepper
2 tablespoons olive oil, divided
8 plum (roma) , cut in half lengthwise, seeded
2 tablespoons shredded Parmesan cheese

Preparation

Step 1

Preheat oven to 325°F. Place parsley, garlic, pepper and 1 tablespoon olive oil in food processor or blender container. Cover; process until just blended. Rub mixture evenly over all surfaces of Top Sirloin Petite Roast. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 60 to 75 minutes for medium rare to medium doneness.
Step 2

Toss tomatoes with remaining 1 tablespoon olive oil in large bowl. Arrange tomatoes, cut sides up, on metal baking sheet. Roast in 325°F oven for 1 hour or until skins are wrinkled and begin to brown.
Step 3

Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, increase oven temp to 425°F. Sprinkle tomatoes with Parmesan cheese. Continue roasting an additional 8 to 10 minutes or until cheese is melted and tomatoes are lightly browned. Season with salt and pepper, as desired.
Step 4

Carve roast into slices; season with salt and pepper, as desired. Serve with tomatoes.

Nutrition Information

Nutrition information per serving, 1/6 of recipe: 219 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 70 mg Cholesterol; 94 mg Sodium; 5 g Total Carbohydrate; 1.4 g Dietary Fiber; 28 g Protein; 2.6 mg Iron; 8.3 mg NE Niacin; 0.7 mg Vitamin B₆; 1.2 mcg Vitamin B₁₂; 5.2 mg Zinc; 33.7 mcg Selenium; 106.8 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

Filed Under:

Pot Roast / Comfort Foods

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