2 to 2 1/2 lb. tip sirloin roast, boned, tied
2 to 3 tbsp. Dijon style mustard
1/2 tsp. dried thyme leaves
6 slices bacon
4 med. onions, cut into wedges
Cherry tomatoes or tomato wedges, for garnish

Cut a few slits on top of roast for bacon drippings to penetrate the meat. Spread mustard evenly over top and sides of roast. Sprinkle with thyme leaves. Place roast on rack in baking pan. Cover tightly with bacon slices, wrapping them around meat. Bake at 325 degrees until meat thermometer (if used) registers 160 degrees for medium rare.

Cooking time is about 1 3/4 hours. Check for doneness with a fork, if thermometer is not used. Juices should run slightly pink for medium rare. Add onions 40 minutes before roast is expected to be ready. Remove roast to carving board.

Let rest, covered, for at least 15 minutes before slicing. Slice meat into even slices. Serve with onions, bacon slices, if desired and a gravy made from pan drippings. Bacon gets crispy when cooking with roast. Garnish with cherry tomatoes or tomato wedges.