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1
In the bowl of a food processor, combine the mint leaves, cilantro leaves, garlic, 1/2 teaspoon of the salt and 1/2 cup of the olive oil and pulse until herbs are finely chopped and thoroughly combined.
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2
Transfer to a nonreactive container and set aside.
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3
Line a shallow baking dish or roasting pan with aluminum foil.
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4
Place the pork in the pan and rub evenly on all sides with 1 tablespoon of the remaining olive oil.
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5
Season well on all sides with the remaining 1 teaspoon of salt and the black pepper.
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6
Spoon 1/4 cup of the mint-cilantro mixture over the meat and, using your hands, rub well on all sides so that the herb mixture evenly coats the roast.
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7
Refrigerate mint-cilantro mixture until ready to serve.
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8
Drizzle the remaining 1/2 cup of olive oil over the herb mixture so that it forms a layer of oil over the chopped herbs (this will help the herbs from oxidizing while the meat is marinating.)
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9
Cover loosely with plastic wrap and set aside to marinate, refrigerated, for 3 hours.
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10
Preheat the oven to 425 degrees F.
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11
Remove the pork from the refrigerator and allow to come to room temperature for at least 1 hour before roasting.
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12
Remove the mint-cilantro sauce and set aside until ready to serve the pork.
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13
Transfer pork to the oven and cook until lightly golden and an instant-read thermometer registers 140 degrees F, 30 to 35 minutes.
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14
Remove the meat from the oven and set aside to rest for at least 10 minutes before slicing.
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15
Serve the meat sliced in thin slices, stir the mint-cilantro sauce, and serve the meat drizzled with the sauce.
