Ingredients Jump to Instructions ↓

  1. 1/2 cup hoisin sauce

  2. 4 teaspoons minced ginger

  3. 6 cloves garlic, minced

  4. 4 tablespoons rice vinegar

  5. 2 tablespoons soy sauce

  6. Heaping 1/2 teaspoon freshly ground black pepper

  7. 1 (2-pound) tri-tip roast

  8. 2 tablespoon olive oil

Instructions Jump to Ingredients ↑

  1. Stir together hoisin, ginger, garlic, vinegar, soy sauce, and pepper until well blended. Rub marinade all over roast, coating it well. Place in a glass baking dish, cover, and allow to marinate in the refrigerator at least 8 hours, but preferably overnight. Make this recipe only use 1/2 to marinade and 1/2 to baste.

  2. Remove tri-tip from the refrigerator and let it sit at room temperature for 30 minutes. Heat oven to 375°F. Blot roast dry with paper towels to remove some of the excess marinade.

  3. Heat olive oil in a large frying pan over medium-high heat. Sear roast for about 2 minutes per side or until nicely browned. Transfer roast to a small roasting pan or baking dish and place in the oven. Cook until roast reaches an internal temperature of 125°F for medium rare, about 20 to 22 minutes.

  4. Remove roast from the oven and cover loosely with foil. Let rest for 15 minutes before carving. Slice tri-tip across the grain and serve.

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