Instructions

1. Preheat oven to 425F.
2. Place the roast in the meat rack of a shallow roasting pan.
3. In a small bowl, mix cracked peppercorns, basil, thyme, rosemary and garlic.
4. Rub the spice mixture completely over the sides and around the top of the roast.
5. Roast for 50 to 60 minutes, or until the internal temperature of the roast is 135F for medium rare, or 150F for medium.
6. Transfer the roast to a cutting board. Cover the roast with foil and allow it to rest for 10 to 15 minutes. The internal temperature of the roast will rise another 5 to 10 degrees.
7. To serve, cut the roast into 1/2-inch slices.