Preparation / Directions:
1. Heat oven to 350ø. Combine garlic, salt, pepper and rosemary; press evenly onto roast. Place on rack in shallow roasting pan. Insert meat thermometr so bulb is centered in thickest part, not resting in fat. Do not add water or cover. Roast approx. 18 to 22 minutes per pound for medium-rare to medium doneness. 2. Remove roast when thermometer registers 140ø for medium-rare, 155ø for medium. Let stand 15 minutes. (Temperature will continue to rise to 145ø for medium-rare, 160ø for medium.) 3. Meanwhile in small saucepan, combine sauce ingredients; cook over medium heat 5 minutes or until bubbly; stirring occasionally. 4. Carve roast into slices. Serve with sauce. 8 to 10 servings.
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