In a small bowl, combine garlic, sage, thyme, parsley, salt and pepper. Rub roast with olive oil and coat with herb mixture. Cover and allow to marinate in refrigerator for 3 hours. Preheat oven to 450°F and place marinated meat in roasting pan, fat side up. Cook for 10–15 minutes until slightly browned. Reduce heat to 325° and cook an additional 15-20 minutes per pound or until instant-read thermometer registers 135°F for medium-rare (145°F for medium). Remove from oven, let stand 10 minutes before slicing and serving.