• Season roast.
  • Insert meat thermometer lengthwise into centre of roast so that shaft is not visible.
  • Place on rack in oven-proof skillet or shallow pan.
  • Cook 1 lb (500 g) roast, uncovered, in 350ºF (180ºC) oven 50-60 minutes until thermometer reads 155ºF (68ºC) for medium.
  • Remove roast to cutting board, tent with foil for 5 minutes to allow temperature to rise 5ºF (3ºC). Cut into thin slices across the grain.
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