Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. 

Cut potatoes into ½-inch-thick wedges. Trim and discard woody bottom ends from asparagus. Halve, peel, and mince shallot. Zest and quarter lemon.

Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and crispy, 20-25 minutes.

Meanwhile, toss asparagus on a second baking sheet with a drizzle of oil, half the garlic powder (you'll use the rest in the next step), salt, and pepper. Roast on middle rack until tender, 10-12 minutes. 

While veggies roast, pat pork* dry with paper towels; season all over with remaining garlic powder, salt, and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side (if pork begins to brown too quickly, reduce heat to medium).

Turn off heat; transfer to a cutting board. Wipe out pan.

Heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of olive oil in pan used for pork over medium heat. Add shallot and flour; cook, stirring, until shallot is softened and lightly browned and mixture has thickened, 1 minute. (Lower heat if shallot is browning too quickly.)

Stir in stock concentrate, mustard, and ½ cup water (1 cup for 4). Bring to a simmer and cook, stirring occasionally, until slightly reduced, 2-3 minutes.

Remove from heat; stir in lemon zest and juice from one lemon wedge (two wedges for 4). Taste and season with salt and pepper.

Slice pork crosswise.

Divide pork, potatoes, and asparagus between plates. Spoon lemon mustard sauce over pork and serve with remaining lemon wedges on the side.