Instructions: * Note: Beef tri-tip is a boneless roast from the bottom sirloin. Tri-tip roasts usually weigh about 1 1/2 to 2 pounds and have a distinctive triangular shape.

Remove beef tri-tip roast from package; place in microwave-safe dish. Transfer 3 to 4 tablespoons liquid from package to a small saucepan; set aside. Discard any remaining liquid or reserve for another use.

Cover the roast and microwave on HIGH for 7 to 10 minutes, or until heated through. Let stand, covered, for 5 minutes.

Meanwhile, drain the fruit salad, reserving 3 tablespoons of the syrup. Cut up any large pieces of fruit; set aside.

Grate 1 teaspoon peel from the orange; set aside. Cut orange in half. Squeeze juice from 1/2 the orange; peel and chop orange sections from the remaining half.

In a medium bowl, combine the reserved syrup, orange juice, mustard, orange peel, pepper sauce, salt, and black pepper; whisk until blended, then measure 1/4 cup of the mixture and add it to the beef liquid in the saucepan.

Add the reserved fruit salad, chopped orange, and bell pepper to the remaining orange juice mixture in the bowl; mix well. Cover and refrigerate.

Carve the roast across the grain into thin slices. Bring the mixture in the saucepan to a boil over high heat; remove from heat. Arrange the beef and fruit relish side by side on a platter. Spoon the warm sauce over the beef as desired. Garnish with orange slices, if desired.

This recipe yields 6 servings.

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