Mix the dijon with garlic, thyme, salt and pepper. Rub onto the pork loin. Sear in a pan with a bit of oik on each side. Roast in the oven until 145 °F, about 20-30 minutes. Let pork rest a few minutes and then slice it.
Toss the potatoes with oil, salt, pepper, cumin, poultry seasoning and garlic powder. Pour onto a sheet tray and roast in the oven until cooked through, about 15 mins.
Heat a saute pan and add a bit of oil. Toss in the asparagus and season with salt and pepper. Toss together and let cook 2–3 mins. Add in the garlic and cook another 2 mins. Adjust seasoning and remove from heat. Asparagus should be tender but still bright green.
Serve potatoes and asparagus with sliced pork on top.