2 1/2-3 lbs. boned and tied sirloin tip roast
2 sm. cloves garlic, slivered
2 tbsp. Dijon-style mustard
1/2 tsp. dried thyme leaves
6 slices bacon

Cut slits into the roast and insert slivered garlic, placing pieces evenly around the whole roast. Rub with 1 tablespoon of the mustard. Sprinkle with the thyme. Place on roasting rack. Top roast with the bacon, with ends covering the sides. Insert meat thermometer into the thickest portion of the meat. Roast at 325 degrees until meat thermometer registers 145 degrees for rare or 160 degrees for medium to well done. Transfer meat to serving board or platter. Remove bacon and string. Pour drippings into small skillet. Whisk in remaining 1 tablespoon mustard and heat to boiling. Continue boiling until drippings are shiny and thickened. Serve sauce with roast.