Lemon thyme lends a nice flavor to pork, among other favorites. A marinade of your herbs with oil and vinegar (olive oil and balsamic vinegar on pork loins tonight) can be left on the meat as it cooks. When I first started growing herbs, I avoided thyme because the tiny leaves were a pain to pick. Then I saw a TV chef working with herbs, and realized how much easier it is to pick the whole stem of thyme and strip the leaves down the length of the stem between thumb and finger. This is now my preferred technique for any of the herbs that grow as leaves along a stem, such as oregano, marjoram, lemon balm and rosemary. And it has the added benefit of giving you fragrant fingertips. For those stems of thyme and the like that branch extensively, making them less amenable to the fingertip strip, I use in the water for steaming vegetables or just lay the whole stem on top of the cooking food and discard it before serving.