Spread the garlic cloves out on a small oven-safe pan. Toss with the oil, cover the pan with foil, and bake for 15-20 minutes, or until the garlic is soft enough to mash with a fork.
To make the garlic & peppercorn crust, mash the garlic in a medium-size mixing bowl until there are no large pieces. Add the mustard, mayonnaise, breadcrumbs, and peppercorns. Mix well and set aside.
To prepare the roast, preheat the oven to 350°F.
In a skillet large enough to fit the roast, heat 2 Tbsp of oil over medium-high heat until the oil begins to ripple.
Season the roast with salt then carefully place it into skillet. Sear until all sides are brown, about 5-8 minutes per side.
Move the meat to a roasting pan and make sure the fatty side is facing up. Let the roast cool a bit before evenly pressing the crust all over the top. Roast the meat for about 90-120 minutes, or until the desired doneness. (At 125°F, the roast is medium rare. At 130°F, the roast is medium.)
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