Add thyme, sage, garlic, onion powder, pepper, salt, and oil into a food processor and blend until finely chopped and combined.
Remove (cut) any silver skin and/or membrane from the exterior of the pork. This will allow the herb mixture to better penetrate the pores of the meat.
Apply the herb mixture evenly over all sides of the pork. Cover and refrigerate for at least one hour. Remove from the refrigerator and let it sit on the counter for at least 30 minutes prior to cooking.
Heat a grill to medium-high heat.
Put the pork on the grill. After 5 to 6 minutes, turn the meat to the other side and cook for another 5 to 6 minutes. Check the internal temperature of the meat in various locations. The target is to reach at least 145 degrees F (63 degrees C). Don’t go too much beyond that, there will be some carry-over temperature increase.
If the exterior of the meat is already a good sear (brown color), but the internal temperature is not at the target, move the meat to the other side of the grill away from the heat until it reaches the target temperature.