1. Trim fat from meat. Stir together mustard, honey, curry powder and chives. Brush about 1 Tbsp. mixture on roast. Insert meat thermometer near the center of the roast.
2. For sauce, mix the remaining mustard mixture with sour cream; cover and chill.
3. Arrange preheated coals around a drip pan in a covered grill. Test for medium-low heat above pan. Place roast on grill over drip pan. Cover and grill for 1-1/2 to 2 hours or until desired doneness. Remove roast from grill and cover with foil. Let stand 15 minutes before slicing. Serve with sauce, and if desired, snipped chives.
Nutrition: 202 calories; 9g fat; 4g sat fat; 2g carbs; 26g protien