Instructions

Salt and pepper all sides of roast; refrigerate 2 hours or overnight. For a Caribbean flavored pork rub, mix oregano, garlic, paprika and smoked paprika.

Preheat oven to 350F (177 C). Heat a sauté pan to high heat; place roast (fat side down) into

pan being cautious of flare-ups from the fat. Allow to brown; remove and place into a baking tray in oven with the fat side up (the fat melts, keeping the roast tender and flavorful). Allow roast to cook until it reaches an internal temperature of 130 F (54 C) for medium-rare. Transfer to carving board, cover with foil and rest for 10-15 minutes to allow juices to stabilize.

To make a pan sauce from the drippings

Place roasting pan with juices on burner; add ½  cup beef broth, ¼  cup red wine, 2 sprigs thyme or rosemary and bring to boil, scraping up brown bits from the bottom of the pan. Reduce almost to a syrup. Whisk in 1 tablespoon Dijon mustard and salt and pepper to taste.

Carve meat into thin slices across the grain (or fiber) and serve with pan sauce.