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Peppercorn Beef Top Loin Roast Recipe

A red wine sauce complements the brown sugar rub on the roast in this inviting entree. You can't go wrong with this down-home dish!—Taste of Home Test Kitchen

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Peppercorn Beef Top Loin Roast Recipe

Prep: 30 min. Bake: 1 hour + standing

Yield: 10 Servings

30 60 90

Ingredients

1 beef top round roast (4 pounds)
1/3 cup packed brown sugar
3 tablespoons whole peppercorns, crushed
4 garlic cloves, minced
3/4 teaspoon salt
1 large onion, finely chopped
1 tablespoon olive oil
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1-1/2 cups port wine
1-1/2 cups dry red wine

Directions

Trim fat from roast. In a small bowl, combine the brown sugar, peppercorns, garlic and salt. Rub over meat. Place in a shallow roasting pan.
Bake at 325° for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 15 minutes before slicing.
Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in tomato paste and Worcestershire sauce until blended. Add wines. Bring to a boil; cook until liquid is reduced to about 1-1/2 cups. Serve with roast. Yield: 10 servings (1-1/2 cups sauce).

Nutritional Facts 5 ounces cooked beef with 2 tablespoons sauce equals 444 calories, 26 g fat (10 g saturated fat), 99 mg cholesterol, 275 mg sodium, 12 g carbohydrate, trace fiber, 32 g protein.

Originally published as Peppercorn Beef Top Loin Roast in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p10