INGREDIENTS

• 3-1/2 pound Preferred Angus® Strip Loin Roast
• Kosher salt, to taste
• Cracked black pepper, to taste
• 1/2 cup roasted garlic paste
• 1 cup plain dry breadcrumbs
• 1/2 cup assorted chopped fresh herbs (parsley, thyme, chives, rosemary)

• For 1/2 cup:
• 4 heads garlic
• olive oil
  
• salt and pepper, to taste

INSTRUCTIONS

1. Preheat conventional oven to 450°F (232°C).
2. Season strip loin with salt and pepper to taste.
3. Place meat fat side up on a rack, then place in a roasting or baking pan. Place meat in the oven and after browning (about 20 minutes), turn oven down to 275°F (135°C). It will take approximately 30 minutes per pound to cook to medium-rare doneness 130°F (54°C) internal temperature. Always check with a thermometer in the middle of the thickest part of the meat.
4. A 3½ lb roast cooked medium rare should take approximately 1 hour and 45 minutes. To achieve medium doneness, let the meat cook longer to 140°F (60°C) internal temperature.
5. When there is about 20 minutes of cooking time left, remove roast from oven and spread roasted garlic paste over top of roast. Mix herbs and breadcrumbs together, and sprinkle evenly over the top of the roast. Turn the oven temperature back up to 350°F (177°C) and place the meat back into the oven. Finish roasting until a golden-brown crust has formed.
6. 1. Peel garlic and toss in 2 tablespoons olive oil.
7. Season with salt and pepper.
   
8. Place garlic in middle of a piece of aluminum foil and wrap into pouch. Place pouch in a 350°F (177°C) oven, and roast for 35 to 45 minutes. Garlic should be slightly browned and very soft.
9. Transfer garlic into bowl and mash until paste is formed.