Heat oven to 425F. Combine dried italian seasoning and black pepper; press evenly onto roast. Place on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part of the meat. Do not add water or cover. Roast approximately 45 to 50 minutes for medium-rare to medium doneness.
(Temperature will continue to rise to 145F for medium-rare, 160F for medium)