Pork marries well with a touch of sweetness. So pork and maple are a match made in heaven.
Preheat oven to 325 degrees F.
Cut small incisions all over pork roast with tip of knife. Insert a garlic sliver and chopped thyme into each incision. Season the pork with salt and pepper. Transfer onto a rack in a heavy-bottomed roasting pan. Roast pork in middle of oven for 45 minutes.
Meanwhile, gently boil maple syrup, mustard and vinegar in a saucepan until reduced by almost half and thickened, about 10 to 15 minutes.
Brush glaze over pork and roast for about 45 minutes longer, basting occasionally with glaze, until a thermometer inserted into centre of meat reaches 155 to 160 degrees F. Transfer pork to a large plate and let stand, loosely covered with foil, about 15 minutes. Slice pork between ribs. Bring to a boil any remaining glaze and serve with pork for extra drizzling.