Preheat oven to 400°. In small bowl, combine salt, pepper and garlic powder. Place pork in roasting pan; rub seasoning mixture over pork.
Roast pork 15 minutes or until outside is browned. Carefully add broth and thyme sprigs to pan; tightly cover pan with aluminum foil.
Reduce oven temperature to 325°; roast pork 45 minutes longer or until internal temperature reaches 135°. Transfer pork to cutting board; loosely cover with aluminum foil and let stand 15 minutes. (Internal temperature will rise to 145° upon standing.)
Meanwhile, place roasting pan across 2 burners over medium heat. Add vinegar and honey; heat to simmering. Simmer 15 minutes. In small bowl, whisk together cornstarch and water; add to pan and heat to boiling. Into large bowl, strain sauce through fine-mesh strainer, if desired. Makes about 2 cups.
5. Slice pork and serve topped with berries and sauce.