Nut-Crusted Top Sirloin Roast with Fennel-Radish Salad

Ingredients:

• 1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)
• 1/4 cup finely chopped pine nuts
• 4 tablespoons finely chopped fresh parsley, divided
• 3 tablespoons plus 1 teaspoon Dijon-style mustard, divided
• 1/3 cup reduced-fat dairy sour cream
• 3-1/2 cups thinly sliced fresh fennel bulb
• 1 cup thinly sliced radishes
• Salt and pepper

Cooking:

1. Preheat oven to 325°F. Combine pine nuts, 2 tablespoons parsley and 3 tablespoons mustard in small bowl. Spread mustard mixture onto all surfaces of beef Top Sirloin Petite Roast.
Cook's Tip:
One-quarter cup chopped walnuts may be substituted for pine nuts.
Two tablespoons chopped fresh fennel fronds may be substituted for parsley in fennel and radish salad.

2. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 60 to 75 minutes for medium rare to medium doneness.
3. Meanwhile, combine sour cream, remaining 2 tablespoons parsley and remaining 1 teaspoon mustard in large bowl. Add fennel and radishes, tossing to coat evenly. Season with salt and pepper, as desired.
4. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
5.  Carve roast into slices. Season with salt and pepper, as desired. Serve with fennel-radish salad.