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Preheat oven to 350ºF. |
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Rub sirloin with olive oil and crushed garlic. Mix pepper and rosemary together and press evenly onto all sides of steak. |
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Place roast on a rack in a shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water or cover. |
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Roast approximately 50-60 minutes (or 16-20 minutes per pound) for medium-rare or medium doneness. |
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Approximately 20 minutes before roast is finished cooking, heat water, sugar and butter in a pan large enough to place the onions in a single layer so they are just touching. |
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Add onions and bring liquid to a boil. Reduce heat to medium. Continue cooking until onions begin to caramelize. Gently toss to glaze all sides. |
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When onions are a deep brown, add orange juice and stir to combine. Remove from heat. |
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Remove roast when meat thermometer registers 140ºF for medium-rare, 155ºF for medium. Let stand 10 minutes. (Temperature will continue to rise to 145°F for medium-rare, 160ºF for medium.) |
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Carve roast into slices and serve with Pearl Onion Jam. |
