Top Loin Roast

Ingredients

1 (5- to 5-1⁄2-pound) boneless top loin roast
3 tablespoons olive oil
4 teaspoons kosher salt
1 tablespoon pepper

Line rimmed baking sheet with paper towels and set wire rack in baking sheet. Pat roast dry with additional paper towels, then set roast on wire rack. Refrigerate, uncovered, on lowest shelf for 1 to 3 days.
Adjust oven rack to lower-middle position and heat oven to 250 degrees. Remove roast from refrigerator; using sharp paring knife, trim fat and silver skin from roast and shave off hard, dried exterior surfaces. Rub roast with 2 tablespoons oil; let roast stand at room temperature for 1 hour.
Combine salt and pepper in small bowl; season all surfaces of roast with salt-pepper mixture, pressing so salt and pepper adhere. Heat remaining 1 tablespoon oil in 12-inch ovensafe skillet over medium-high heat until just smoking; set roast in skillet, fat-trimmed side down, and cook until well browned, about 3 minutes. Using tongs to turn roast, brown on all sides, 2 to 3 minutes on each side. Turn roast fat-trimmed side up, transfer skillet to oven, and roast until center registers 115 to 120 degrees, 40 to 50 minutes. Using potholders to handle skillet, transfer roast to carving board, loosely tent roast with aluminum foil, and let rest for 20 minutes. Cut meat into 1⁄4-inch-thick slices and serve.