Its WFD on Saturday, and I am bored.
I always make it one of two ways. Chopped fresh parsley, crushed garlic, thyme, cracked pepper and salt. Mix with a couple T. of oil, press it on the roast. Cook.
Open a jar of horseradish, press it on the roast. Cook.
I have half a mind to just mix salt&pepper, press it on the roast. Cook… just to be different…
Any ideas? If it matters, I like it med-rare.
You could do an old throw back recipe. My grandmother seasoned the roast with pepper, sliced pork salt and adhered it all over the roast to cover it…it looked like a porcupine when it went into the oven. Roast to your desired doneness. Slice thin after it rests.
I have some salt pork I was going to put in lima beans (boring). This sounds like a better use for it! 
It tasted good, but you didn’t get that brown seared meat because once you took off the salt pork to slice the meat was a little blah, but it tasted awesome and I loved to nibble on a piece of the crispy pork. Now that I know more about cooking, I might sear the roast, then adhere the salt pork and roast so you get the best of both worlds.
Thanks so much for your advice, but the hubby wasnt keen on the salt pork idea and I really like a “crust” on the outside.
So, I stabbed into the roast with a sharp knife and filled the holes with garlic cloves, salt and pepper on the outside and popped it in the oven.
It was pretty good if I do say so myself…
Thanks again for taking the time to respond. I truly appreciate it and I plan to make the salt pork recipe, it does sound wonderful. .and, well, pork is a good thing. 
