Heat the oven to 375°F (190°C). Pat the pork loin dry with paper towels and trim away any excess surface fat. Rub the roast all over with olive oil, kosher salt, and freshly ground black pepper.

In a small bowl, whisk together the pure maple syrup, Dijon mustard, apple cider vinegar, packed light brown sugar, minced garlic, and thyme until smooth and well combined.

For extra browning, heat an ovenproof skillet over medium-high heat and sear the pork for 2–3 minutes per side. This step is optional, so you can place the seasoned roast directly into a roasting pan if preferred.

Brush the pork generously with about half of the maple mixture. Place it in the roasting pan or ovenproof skillet, keeping the thicker side positioned toward the center of the pan.

Roast for approximately 45–60 minutes, brushing the pork with more glaze once or twice during cooking. Since the roast’s thickness affects the cooking time, begin checking its temperature before the end of the range.

Remove the pork from the oven when an instant-read thermometer inserted into the thickest part reaches 145°F (63°C). Avoid relying on time alone because pork loin is lean and can dry out if overcooked.

Tent the roast loosely with foil and let it rest for 10 minutes before slicing. Spoon the pan juices over the slices and serve warm.