Heat 1 1/2 tablespoons olive oil in a large heavy-bottom skillet until very hot. Place the meat in the skillet and brown each side till golden, about 2-3 minutes per side. Remove the meat from the skillet and place it on a rack in a roasting pan.
Roast until a meat thermometer inserted in the thickest part of the meat reads about 140°F, approximately 85 minutes. Meat should be slightly pink. Remove from oven and let rest 10-15 minutes before carving.