• 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. ***Poultry is fully cooked when internal temperature reaches 165°.***