Garlicky Chicken & Lemon Mustard Sauce

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.

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.