Place roast on rack in a roasting pan. Brush roast with olive oil and sprinkle with salt, pepper, and thyme. Bake for 15 minutes. Reduce heat to 325º and bake for an hour longer or until the roast is 160º on meat thermometer. Remove roast from the oven and let rest for 15 minutes.
Meanwhile, in a large bowl stir together pumpkin, red onion, garlic, salt, pepper, oil and thyme. Toss until evenly coated. Spread out in a single layer onto a large roasting pan. When the roast has 35 minutes left to cook, roast vegetables for 35 to 40 minutes at 325º, stirring every 15 minutes (or until vegetables are cooked through and browned).
Cut pork into 2 inch cubes and add to vegetables.
Serve with the pan juices and garnish with thyme sprigs
Pumpkins are loaded with vitamin A, which is fabulous for eyesight and skin health. They are also chock-full of fiber, but low in calories, helping to keep you fuller, longer. Their saturated orange color is thanks to beta-carotene, which is a potent antioxidant. Beta carotene from food sources, as opposed to supplements, is also much more effective. It is fabulous for its anti-aging capabilities and for fighting off wrinkles. Pumpkins also contain more potassium than bananas, so they are a great post-workout choice and help to balance fluids in the body.