1. Remove roast from the refrigerator. Place in a large roasting pan. Combine the garlic, rosemary, sage, parsley, salt and peppercorns in a food processor. Pulse a few times to finely chop. Add the oil, and pulse again. Spread the mixture over the top and sides of the roast. Let the roast come to room temperature for 30 minutes.
2. Preheat oven to 450° F. Cook for 30 minutes. Reduce oven temperature to 350° F. Insert an instant-read meat thermometer into the thickest part of the meat. Depending on weight, roast the meat (uncovered) for 2 hours or until the meat thermometer reads 135° F to 140° F for medium doneness. Transfer to a cutting board. Let rest for 20 minutes before slicing.

Per Serving (1/2 lb): Calories: 490, Fat: 27 g (11 g Saturated Fat), Cholesterol: 140 mg, Sodium: 1,060 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 61 g.