Top Sirloin Petite Roast with Parmesan Roasted Tomatoes
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 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.
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.
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.
4. Carve roast into slices; season with salt and pepper, as desired. Serve with tomatoes.
Nutrition information per serving, 1/6 of recipe: 219 calories; 9 g fat (3 g saturated fat; 3 g monounsaturated fat); 70 mg cholesterol; 94 mg sodium; 5 g carbohydrate; 1.4 g fiber; 28 g protein; 8.3 mg niacin; 0.7 mg vitamin B6; 1.2 mcg vitamin B12; 2.6 mg iron; 33.7 mcg selenium; 5.2 mg zinc; 106.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.
Nutrition information per serving, 1/8 of recipe: 164 calories; 7 g fat (2 g saturated fat; 3 g monounsaturated fat); 53 mg cholesterol; 71 mg sodium; 3 g carbohydrate; 1.1 g fiber; 21 g protein; 6.3 mg niacin; 0.5 mg vitamin B6; 0.9 mcg vitamin B12; 1.9 mg iron; 25.2 mcg selenium; 3.9 mg zinc; 80.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, selenium and zinc; and a good source of vitamin B12, iron and choline.