Herb-Crusted Pork Roast

Score fat on roast with a sharp knife 1/4-inch apart. In a skillet heat 2 teaspoons olive oil over medium-high heat. Add roast and brown on all sides, about 3 minutes per side, reducing heat if smoking occurs. Transfer to a wire rack in a rimmed baking sheet lined with foil.

Meanwhile, in a food processor combine remaining 3 tablespoons olive oil, walnuts, parsley, thyme, rosemary, sage, garlic, salt and pepper. Process until smooth. Spread herb paste over top and down sides of roast. Bake for 60 to 75 minutes or until internal temperature reaches 145 degrees. Let meat rest 10 minutes to allow internal temperature to rise to 150 degrees before slicing.