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Slow-Roasted Top Loin
(Cuisine at home, December 2006, Issue 60, p. 19)
Makes: One 6-lb. Roast Total Time: About 4 Hours Rating: Intermediate
Combine:
3 T. ground dried rosemary
3 T. soy sauce
2 T. freshly ground black pepper
1 T. granulated garlic
1 t. red pepper flakes
1/2 t. kosher salt
1 egg white
Trim and Rub with:
1 boneless beef top loin roast, from the rib end (7 lb.)
3 T. olive oil
Prepared rosemary paste
Preheat oven to 450° with the rack on the bottom. Line a baking sheet with foil; place a cooling rack on the baking sheet and coat with nonstick spray.
Combine the first 7 ingredients in a bowl, mixing to form a paste.
Trim the meat, then pat dry with paper towels. Transfer roast to the rack on the baking sheet; coat beef with oil. Rub the paste onto the top and sides, then roast 15 minutes. Decrease oven temperature to 250° and slow-roast the beef until a thermometer reads 135° (medium-rare) when inserted into the center, 2–21/2 hours. Remove roast from oven and let rest for 30 minutes before carving into thin slices.
Nutrition Information (Per 6 oz. serving):
252 calories 36% calories from fat 10g total fat 1g carb. 236mg sodium 0g fiber 37g protein