Preheat the oven to 350° - this step is really important to prevent over-cooking a tender cut.

Sprinkle salt and fresh cracked pepper liberally on both sides of the pork loin.

Heat 1 or 2 teaspoons of olive oil in heavy skillet and brown the roast on both sides.

Spread some olive oil in the bottom of a heavy casserole dish.

Lay the thyme in the center in a flat bundle and put the roast on top.

Place the mushrooms, onion and green beans on either side of the roast. Add salt and pepper to the veggies.

Add 1/4 cup of water to the skillet and simmer, stirring constantly, loosening the browned bits in the bottom of the pan. Keep simmering until it is reduced to about half.

Pour the liquid over the meat. Evenly pour the 1/8 cup of olive oil over the vegetables and the meat.

Place in a hot oven and cook for about 30 - 40 minutes. The internal temperature should be 140 - 145° and the vegetables soft but not mushy.

Remove and allow to rest for 5 minutes.

When you allow meat to rest before you cut, two things happen. One, the internal temperature rises from 5 to 10 degrees. Two, all the juices that are hanging out around the roast that the heat pulled out while cooking, draws back into the meat keeping it moist and juice. This is especially important with a lean cut like a pork loin.

Slice and serve hot!