Coat a shallow toasting pan with cooking spray. Place the pork in the prepared pan and season the top and sides with salt and pepper. In a small bowl, whisk together the vinegar, honey, mustard, and thyme.
Spoon mixture all over the pork, then roast until an instant read thermometer inserted into the thickest part reads at least 160 about 45 minutes, basting every 15 minutes if possible.
Let the pork stand for ten minutes before slicing one third of it crosswise into 1 inch slices. Serve the sliced pork for this meal and refrigerate the leftovers up to 3 days or freeze up to 3 months