1. Remove the meat from the package and pat dry with paper towels. Set on a plate and make the herb rub.
2. Add the garlic, sage, thyme, and black pepper to the bowl of a food processor and drizzle the olive oil over the top. Process until smooth, stopping to scrape down the sides as needed. Transfer the herb rub to the plated roast or a small bowl.
3. Spread the herb rub evenly on all sides of the roast. Rub it in with your fingers to ensure even coverage. Sprinkle the coarse salt liberally over all sides, pressing it into the meat with your hands. Cover the roast and refrigerate for at least 3 hours, or overnight.
4. Allow 1-2 hours to bring the roast to room temperature before roasting.
5. Preheat oven to 450°F.
6. Place the meat, fat-side up, on a rack in a roasting pan and roast for 20 minutes.
7. Reduce the oven to 325°F and continue cooking until you reach desired doneness (general cook time is 15-20 minutes per pound).
8. Begin testing for doneness after meat has been in the oven for 45 minutes, including the high-heat roasting time. Insert an instant-read thermometer into the thickest part of the meat (and test the temperature in more than one area). Rare: 120-125° F; Medium-Rare: 130-135° F; Medium: 140-145°. Remove the roast from the oven just before it reaches the desired temperature, as it will continue to cook while resting (be very careful not to overcook it—the temperature will rise an additional 5 to 8 degrees while resting). Remove the roast from the oven, tent with aluminum foil and let rest for 20-30 minutes.
9. After resting the meat, cut crosswise into 1/3-inch-thick slices. Arrange slices on a serving platter and drizzle the drippings over the meat just before serving.
10. Serve with roasted potatoes, carrots, and parsnips alongside Simple Sauteed Greens with Garlic or try Cheesy Mashed Cauliflower and  Easy Sauteed Chard.

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