1. Make five or six 5-inch long slits along the top of the roast, cutting almost through it.

2. Sprinkle with salt and pepper.

3. In a medium bowl combine basil and garlic.

4. Stuff mixture into the slits in meat.

5. Tie meat with heavy-duty string to hold slits closed.

6. Drizzle with oil.

7. Place meat on a rack in a shallow roasting pan.

8. Insert an oven-safe meat thermometer.

9. Roast, uncovered, in a 425°F oven for 15 minutes.

10. Reduce oven temperature to 350°F; roast for 35 to 40 minutes more or until desired doneness (160°F for medium).

11. Let meat stand, covered, for 10 minutes.