For the pork loin, combine thyme, rosemary, garlic, salt, lemon zest and pepper in a bowl. Combine with sugar, mustard, coriander, fennel and cayenne or red pepper flakes, then rub the mixture evenly all over the pork, wrap in parchment and refrigerate several hours or overnight. Bring to room temperature for even cooking.   

Preheat oven to 400°F. Heat a large cast-iron skillet over medium-high heat with olive oil, 3 turns of the pan. 

Premium RUST-RESISTANT™ Cast Iron Skillet

Premium RUST-RESISTANT™ Cast Iron Skillet

Lightly brown pork evenly all over, transfer to the oven and roast to 135 to 140°F. Let rest, then remove to cutting board and slice. Return to skillet to serve.     

For the potatoes, cover potatoes with water, bring to a boil and salt the water. Cook 6 to 7 minutes until almost done, drain and return to hot pot to evaporate the last of the water. Heat a skillet over medium to medium-high heat with oil and butter or bacon fat. Add potatoes and cook, turning occasionally, until evenly golden and crispy. Add spice of choice and chives or scallions and serve.    

For the slaw, heat a skillet over medium to medium-high heat. Add oil, 3 turns of the pan, and cook onions, apples and cabbage with salt and pepper to soften, 8 to 10 minutes, then add vinegar, sugar and celery seeds. Season with salt and pepper, to taste.