Rinse the pork loin and pat it dry with paper towels. Cut the top of the pork loin on the top side about 1/4 of the way down on the thickest part about 1 inch apart.
Sprinkle the outside of the pork with a little salt and pepper.
In a small bowl mix all the ingredients for the glaze/ marinade, this should make a 1/2 cup. Divide the marinade and put 1/4 cup of it in a separate container for later to use with basting.
Cover the roast with1/4 cup of the marinade mix and rub it all over and in the slices on the meat as well. Place the thyme sprigs on top of the meat.
Let the meat marinate covered in the fridge for 2-4 hours.
Preheat your oven to 375°. Place the roast on a roasting rack lined with foil for the oven. Bake the roast for 30-35 minutes while basting during cooking. Add to the grill for about 20-30 minutes and turning the roast over and basting with fresh glaze often, until an internal temp of 145° is reached.
Do not over cook the pork loin as the roast should remain juicy. An internal temperature should read a minimum of 145° then you can remove the roast and cover it with foil and let it rest for 5 minutes before serving.
Serve with your favorite vegetables like asparagus, green beans, etc!
Notes
-If the roast is getting too brown on the grill you can cover it with foil and continue to cook until an internal temp of 145° is reached.