- In a small bowl, use a fork to mix together the salt, black pepper, garlic powder, sage, and thyme. Rub all over the roast, pressing to make sure the rub adheres to the meat.
- Place the meat, fat side up, on a rack in a roasting pan and allow it to get to room temperature, about 1 hour.
- Preheat the oven to 500°F. Insert a meat thermometer into the middle of the roast and set the thermometer to 135°F (medium-rare).
- Place the roast in the 500°F oven and cook it for 15 minutes.
- Reduce the oven temperature to 350°F. Keep roasting the meat until the thermometer registers 135°F. For a 3 lb. roast, this SHOULD take roughly 1 more hour (20 minutes per pound) according to conventional wisdom. But the only way to know for sure is to use a thermometer. For me in my oven, after that one more hour, the internal temperature usually reaches 120°F, and I need to keep roasting for 8-9 more minutes to reach 135°F.
- Remove the roast from the oven. Loosely cover it with foil and allow it to rest for 30 minutes, then cut it into thin slices and serve.