No! By itself there's no fat to baste. Further, the meat's real tender, like Filet Mignon.
If you really gotta do it, you can try wrapping the meat in Bacon. If you're a fancy dancer, you could poke a hole through the center of the "roast", stuff it with pitted prunes soaked in madera, or jalapenos stuffed with garlic. Gets a heck of a kick, when it's done right
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