A wrapping of bacon keeps the meat juicy in these little quick roasts, which are available at supermarkets. Serve with horseradish mayonnaise.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2005
With knife, cut 18 slits all over roast. Cut each garlic clove into 6 slices; push each into slit. Sprinkle with pepper; lay 1 sprig of rosemary on each side. Wrap roast with bacon, securing with toothpicks. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Place roast on greased grill over medium heat; close lid and grill, turning three times, until meat thermometer registers 155°F (68°C), about 45 minutes.
Remove roast to cutting board; tent with foil and let stand until temperature rises to 160°F (71°C) for medium, about 5 minutes. Discard rosemary and toothpicks. Thinly slice.
Nutritional facts <b>Per serving:</b> about
- Sodium 140 mg
- Protein 22 g
- Calories 176.0
- Total fat 9 g
- Cholesterol 48 mg
- Saturated fat 3 g
- Total carbohydrate 1 g
- Iron 14.0
- Folate 3.0
- Calcium 1.0
- Vitamin C 2.0