Method

Preheat oven to 350° F. 

Line a roasting pan with aluminum foil and coat with nonstick cooking spray. Place roast in the pan.

In a small bowl, combine garlic, mustard, salt and black pepper. Stir well to mix and rub, rub, rub over meat. Roast 1 hour in preheated oven. Brush currant jelly over the meat and roast 20 to 30 minutes, or until a meat thermometer inserted into the center registers 150F for medium-rare, or until desired doneness. Transfer meat to a cutting board and allow to sit 10 to 15 minutes before carving across the grain.

Red currant sauce: Melt red currant jelly in a medium saucepan over medium-high heat. Stir in wine,  cornstarch and dry mustard. Bring to a boil and cook 2 to 3 minutes, or until slightly thickened, stirring constantly.

Serves: 6 - 8 servings.

Contributor: pat ciesla

main meat recipes

holiday meat recipes page