Pork Roast Avec des Herbes

I like a good flavorful pork roast. In my family the roast traditionally is just tossed in a roasting pan and left to cook down in only its own juices, maybe a tiny bit of garlic salt added. To me it's simply unnatural to not play with spices or marinades of some sort. And wasting broth that makes vegetables so flavorful should be a sin.

Pork Roast Avec des Herbes

1 boneless pork loin roast, about 3 to 4 pounds
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons dried thyme
4 to 6 medium potatoes
2 tablespoons olive oil
1 teaspoon thyme
2 teaspoon freeze-dried or fresh chives
1/2 teaspoon garlic powder
salt and pepper, to taste

Preheat oven to 325° F. Rub pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons thyme, then sprinkle with salt and pepper. Place pork loin in a shallow roasting pan. Roast for 50 to 55 minutes.

Peel and quarter potatoes; cook in boiling water for about 10 minutes. Drain, let cool, and place potatoes in a large bowl; toss with olive oil, 1 teaspoon dried thyme, chives, 1/2 teaspoon garlic powder, and salt and pepper. Place potatoes around pork loin; roast an additional 45 to 60 minutes, or until pork registers at least 155° on a thermometer.

Cover roast pork loin with foil and let stand for about 15 minutes before slicing.