Preheat your oven to 375°F (190°C).

In a small bowl, combine the toasted cumin seeds, cracked pink peppercorns, kosher salt, and freshly ground black pepper. Mix well to create the spice blend.

Pat the veal loin roast dry with paper towels to remove excess moisture. This will help the crust adhere better.

Rub the olive oil all over the veal loin roast, ensuring it's evenly coated.

Generously coat the roast with the spice blend, pressing it into the meat to form a crust.

Place the veal loin roast on a roasting rack set inside a roasting pan. This allows for even cooking.

Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.

Once cooked to your desired doneness, remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 15-20 minutes before slicing. This resting period allows the juices to redistribute.

While the roast is resting, prepare the black garlic confit butter. In a small bowl, mix the black garlic confit with softened butter until well combined.

Slice the rested veal loin roast into thick slices and serve with a dollop of the black garlic confit butter on top. Garnish with fresh herbs if desired.