PORK ROAST: Sprinkle salt and pepper evenly on pork roast. Place roast on a rack coated with cooking spray in roasting pan (or in an aluminum foil-lined roasting pan).
CRANBERRY GLAZE: Preheat oven to 425°F In a medium saucepan over medium heat, mix together chutney ingredients and bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Pour chutney mixture evenly over pork.
Bake for 20 minutes, baste the roast, and continue cooking for 20-25 minutes or until a meat thermometer inserted into thickest portion registers 160°F,.
Let stand 10 minutes before slicing. Garnish with apples and thyme sprig, if desired.