Place the roast in the meat rack of a shallow roasting pan.
Place peppercorns in a plastic bag. Use a rolling pin or the side of a meat mallet to crush the peppercorns.
Combine cracked peppercorns, basil, thyme, rosemary and garlic in a small bowl.
Rub the spices on top of the roast.
Bake for 50-60 minutes, or until the internal temperature of the roast is 135 degrees for medium rare to 150 degrees for medium.
Transfer the roast to a cutting board. Cover the roast with foil and allow it to sit for 10-15 minutes. The internal temperature of the roast will rise another 5-10 degrees.
To serve, cut into 1/2 inch slices.
The calories shown are based on the roast being cut into 8 pieces, with 1 serving being 1 slice of roast. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.