Roasted Pork and Potatoes

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Roasted Pork and Potatoes
1 boneless pork loin roast, about 3 to 4 pounds
1 1/2 tsp garlic powder, divided
1 tsp onion powder
2 1/2 tsp dried thyme, divided
4 to 6 medium potatoes
2 tbs extra virgin olive oil
1 to 2 tap freeze-dried or fresh chives
salt and pepper, to taste
Rub pork loin with 1 tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp thyme, then sprinkle with salt and pepper. Place pork loin in a shallow roasting pan.
Roast at 325° for 50 to 55 minutes.
Meanwhile, peel and quarter potatoes. Cook in boiling water for about 10 minutes. They will still be firm. Drain, let cool, and place potatoes in a large bowl. Toss with olive oil, 1 tsp dried thyme, chives, 1/2 tsp 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 it rest for about 15 minutes before slicing. Serves 8 to 10.

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