Season the pork loin evenly with salt and freshly ground black pepper. Allow it to come to room temperature, resting for 30 to 60 minutes.

Preheat your oven to 400°F (200°C). Position the oven rack in the center for even heat distribution.

In a small bowl, combine olive oil, ground cumin, coriander, garlic powder, and dried thyme. Mix until smooth and rub over the pork loin.

Place the seasoned pork loin on a rimmed baking sheet. Roast for 30 minutes at 400°F (200°C) until it begins to brown.

After 30 minutes, lower the temperature to 350°F (175°C) and continue roasting for approximately 30 minutes until the internal temperature reaches 145°F (63°C).

Once done, remove from the oven and tent with aluminum foil. Let it rest for 10 to 15 minutes to redistribute juices.

For the optional dijon cream sauce, in a skillet, add vermouth and deglaze the pan. Stir in chicken stock and heavy cream, cooking until thickened.

Finish the sauce by stirring in dijon mustard and chopped fresh thyme. Adjust seasoning as needed. Serve alongside the sliced pork.