Add all dry ingredients on the list to a bowl and mix them
- Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a glass baking dish, seal the dish securely with saran wrap, and refrigerate, 8 hours to overnight. uncover the dish, carefully drizzle the red wine into the herbs covering all the meat, turn it over and repeat so that the meat is fully covered 4 hours before cooking. Reseal the dish securely with saran wrap and place back into the refrigerator.
- Preheat oven to 450 degrees F (230 degrees C).
- Take the meat out of the refrigerator, uncover, drizzle both sides with olive oil sparsely. Place meat in the oven.
- Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.