Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine
1. Preheat oven to 400°. Let roast stand at room temperature 30 minutes.
2. Pulse peppercorns, fennel, and coriander in a spice grinder 5 times or until coarsely ground. (Or place spices in a zip-top plastic freezer bag, and crush using a rolling pin or skillet.) Rub roast with oil, and sprinkle with salt. Press spice mixture onto all sides of roast. Place on a rack in a roasting pan.
3. Bake roast at 400° for 2 hours or until a meat thermometer inserted into thickest portion registers 120° to 125° (medium-rare) or to desired degree of doneness. Let stand 15 minutes to 1 hour before slicing. If desired, reserve pan drippings for Roasted Asparagus. Garnish, if desired.