Roasted pork loin with potatoes and mustard sauce recipe

For a complete pork loin dinner, we wanted a savory rub, an easy side dish, and a fragrant sauce and we wanted to be able to prep everything ahead of time. We rubbed our meat with savory spices and salt to
infuse it with flavor, and then we gently roasted the pork at a relatively low temperature to keep it from drying out. This gave us tender, juicy pork, but we were looking for a crisper crust. Broiling the pork for just 5 minutes added the nicely browned exterior that was missing. To round out our meal, we wanted
an accompaniment that could hold up to being stored overnight and bake alongside the pork. Small red potatoes seemed like a good choice since we could roast them in the same amount of time as the pork. To lend them some additional flavor, we tossed them with bacon pieces. To prevent the potatoes from oxidizing as they sat, we added some oil. A quick mustard vinaigrette was an easy finishing touch. Use small red potatoes measuring 1 to 2 inches in diameter.