1 teaspoon dried thyme

1 1/2 teaspoons salt, divided

1/2 teaspoon coarsely ground black pepper

1 (3- to 4-pound) boneless pork loin, trimmed of fat

2 pounds baking potatoes, cut into 1-inch chunks

1 tablespoon olive oil

Preheat oven to 425 degrees. Coat a shallow roasting pan and rack with cooking spray.

Combine thyme, 1 teaspoon of the salt and pepper in a small bowl. Sprinkle evenly over the entire surface of the roast.

Toss potatoes with olive oil and remaining half teaspoon salt. Place in a single layer in the roasting pan. Place pork on top of potatoes and roast in the center of the oven for 55 to 65 minutes, or until a meat thermometer stuck in the center registers 145 to 150 degrees.

Serve 4 portions, reserving the leftovers for later meals.