Title: Bacon wrapped sirloin roast
 Categories: None
      Yield: 4 Servings
 
  2 1/2 lb Tip Sirloin Roast, Bone
           -Removed & Tied
      3 tb Dijon Mustard
    1/2 ts Thyme Leaves, Dried
      6 sl Bacon
      4 md Onions, Cut in Wedges
           Cherry Tomatoes
 
  Preheat the oven to 325 degrees.  Cut a few slits in the top of the
  roast to allow the bacon drippings to penetrate. Spread the mustard
  evenly over the entire roast. Sprinkle the thyme leaves over the top
  of the roast. Place the roast on a roasting rack in a baking pan.
  Cover tightly with bacon slices, wrapping them around the meat. Bake
  until a meat thermometer registers 160 degrees (medium rare) (about
  105 minutes). Juices should run slightly pink (medium rare). Add
  onions about 40 minutes before the roast is done. Remove the roast to
  the carving board and let rest at least 15 minutes before slicing.
  Slice the meat into even slices. Serve with onions, bacon slices and
  a gravy made from pan gravy. NOTE: The bacon gets crispy when cooked
  with the roast. Garnish with cherry tomatoes.