1-2 pound boneless pork loin
Heat oven to 400.
While heating oven, pat the pork loin dry.
One side of the pork loin will have a layer of fat. Do NOT trim that fat as it is what helps keep the loin moist throughout the roasting process.
Mix thyme and salt together. I use 2 parts thyme to 1 part salt.
Pat all over the pork loin.
Place on a rack, fat side up in an oven safe baking dish. I use either a shallow quiche like pan or even a cast iron skillet.
Cook for 10 minutes.
Reduce oven heat to 200 degrees.
Continue cooking for between 60 to 80 minutes. An instant read thermometer should register 150 when done. Remove from oven and allow to rest for 10 minutes before slicing.
Resting allows the juices of the loin to saturate the meat thoroughly. If you cut this prior, all the juices will run out and the loin will become tough and dry by the time you get it to the table.
A good accompaniment is the Braised Red and Green Cabbage.