This can be done on an outdoor grill, but we're going to do it on the stove top for this recipe.

Make the sauce by melting the butter in a small pan and adding the remaining ingredients. Whisk and cook on low heat while the sauce thickens. Cook about 5 minutes, then turn off the flame.

Heat a large skillet, preferably cast iron and put the olive oil in and swirl it around. Add the roast, and put salt and pepper on the side face you. Cook on medium heat about 7 minutes then turn the roast over. Cover and cook another 10 minutes, then start checking temperature with an instant-read thermometer. Brush the roast with the sauce, cover and cook for 5 minutes, then come back and check temp again, turning the roast and brushing with the sauce. When the thermometer reaches 140 degrees, the roast is done. Remove it to a platter and let it sit unattended for 5 to 10 minutes. Slice to your liking, then plate with sauce on the sliced roast.