Roasted Tri-Tip with Marinade with a Mushroom, Garlic, Lemon Pan Sauce

I was trolling the meat isle a few days ago and found a great deal on tri-tip roast. So, of course, I bought one. I went on Pinterest to get some ideas for the roast and dinner sides. I found an interesting one in ‘A Really Good Tri-Tip Marinade’ I have made some changes from the original recipe.

I tend to crockpot my roasts, but wanted to do a dry roast this time. It was good, the flavor was nice, but my thermometer was broken and the meat ended a bit over cooked. The damn thing said that the meat was done about 20 seconds after I put it in the oven. Argh!! It was still good though.

Roasted Tri-Tip with Marinade 1/4 c Honey ½ c Water, divided 2 T Salt 1 T Pepper, fresh ground 1 T Onion/Garlic Powder 2 T Parsley Flakes ¼ c Malt Vinegar ¼ c Soy Sauce 1 T Fish Sauce 2 T Garlic, finely minced or micro planed

2 T Sugar Tri-Tip Roast 2-4 lb

*Before starting to cook measure out all of the ingredients and seasonings.

In a sauce pan mix together 1/4 c honey and ¼ c water and bring to a boil on High heat, stirring constantly. When the sugar turns a dark color add the spices and stir. Bring back to a boil for 1 minute then add the vinegar, ¼ c Water, Soy Sauce, Fish Sauce. Mix well and taste. Add more salt if the “balance” is off. Add the garlic and the 2T Sugar. Bring back to a boil, stirring while the sugar dissolves. Let cool. Place the tri-tip roast in a ziplock bag and pour the cooled marinade over it. Place in a baking dish or high sided plastic container and marinade overnight. You may want to turn the roast over a few times. When going to cook, remove the roast from the marinade and pat dry with paper towels. Let sit out of the refrigerator for 1 hour. Prepare to cook the roast by placing a wire cookie rack on a baking pan to help promote even cooking. Preheat the oven to 425* Place the roast on the rack and stick a thermometer in it. For Medium cook until at 140* remove from the oven and cover in tin foil and let rest for 10 minutes.

While the meat was resting I made a pan sauce and it was Yummy! I love mushrooms and the lemon added an extra zing! I got this off of pinterest, however, like most of my recipes I made some changes, but the other recipe is here.

Mushrooms with Garlic and Lemon Pan Sauce 3 T Butter 3 T Olive Oil 16 oz Button Mushrooms, sliced 16 oz Bella Mushrooms, sliced Salt and Pepper 3 cl Garlic, minced or micro planed ½ c Chicken Stock 2 T Lemon Juice 1 T Parsley, dried Warm the butter and oil over High heat in a large saute pan. Add the mushrooms and cook for 2 minutes without stirring, so they can develop a golden crust. Toss and reduce the heat to Med-High and cook for 10 minutes, stirring occasionally. Season with salt and pepper and then add in the garlic. Saute 2-3 minutes then add the wine and lemon juice. Deglaze the pan and evaporate the liquid slightly, about 2 minutes. Season with salt and pepper then sprinkle in the parsley. Taste and add salt, pepper, or lemon juice depending on what it needs. Serve immediately with the roast.