Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if necessary. Thinly slice scallions, separating whites from greens.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes.

Drain, then rinse potatoes under cold water; transfer to a large bowl and refrigerate until ready to use.

While potatoes cook, toss broccoli on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Pat pork* dry with paper towels; season all over with half the Fry Seasoning (all for 4 servings) and a pinch of salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat to medium if pork is browning too quickly.

Turn off heat; transfer to a plate to rest. Wipe out pan.

To bowl with cooled potatoes, add scallion whites, mustard, and mayonnaise; stir until thoroughly combined. Season with salt and pepper to taste.

Refrigerate until ready to serve.

Return pan used for pork to stovetop over medium heat. Add honey, 1 TBSP butter (2 TBSP for 4 servings), and a pinch of salt. Cook, stirring, until butter has melted, 30-60 seconds.

Return pork to pan and cook, turning occasionally, until fully coated and glazed, 1-2 minutes. Transfer to a cutting board.

Thinly slice pork crosswise.

Divide pork, potato salad, and broccoli between plates. Spoon any remaining glaze over pork. Sprinkle scallion greens over potato salad and serve.