Garlic-Stuffed Beef Strip Loin with Asparagus Pesto

With a small sharp knife, cut 30, 1½"-deep slits all over the roast. Insert the garlic clove halves into the slits

Whisk next 6 ingredients in a small bowl to combine. Rub the mixture all over the meat, making sure to get some into the slits. Let rest at room temperature for 1 hour

Preheat oven to 450º. Place meat, fat-side up, on a rack in a shallow roasting pan. Roast for 15 min. and then reduce oven temperature to 325º

Continue roasting until instant-read thermometer inserted into the thickest part of the meat registers 130º (for medium-rare), approximately 1¾ to 2 hours

Remove roast from oven, tent with foil and allow to rest for 20 to 30 min. before carving

Cut roast crosswise into ½"-thick slices and arrange on a warm platter. Serve hot, topped with a dollop of Asparagus Pesto