Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC.
Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Hams, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.1
Place mustard seed, fennel, coriander, cumin, and peppercorns in a dry skillet. Place over medium heat, moving skillet to keep seeds from burning, until aromatic, about 2 minutes. Mustard seeds will begin to pop. Transfer seeds to a spice grinder, cool slightly, and pulse until finely chopped but not powdery. Transfer mixture to a small bowl, and stir in the thyme, dry mustard, ginger, 1 teaspoon salt, and sugar. Set aside.
Heat oven to 450 degrees. Position two racks in oven. Spray a small roasting pan and a large cookie sheet with cooking spray; set aside.
Cut potatoes into 1/3-inch-thick sticks. In a bowl, toss with oil and 3 tablespoons spice mixture. Spread in a single layer on cookie sheet; bake on bottom rack 15 minutes.
Meanwhile, rub pork with 1 tablespoon Dijon mustard. Sprinkle with 1/2 teaspoon salt and 2 tablespoons spice mixture; pat with hands to make it stick. Lower oven to 425 degrees; place pork in prepared pan. Place on upper rack in oven. Cook until fries are golden and pork is cooked through (145 degrees internally), about 25 minutes. Transfer fries to a bowl and pork to a cutting board; cover both loosely with foil to keep warm.
Place roasting pan on stove over medium-high heat; stir in wine, scraping bottom of pan to release browned bits. Stir in stock; cook, stirring occasionally, until reduced by half, 5 to 7 minutes. Whisk together flour with 1/4 cup water in a bowl; whisk into simmering stock mixture. Whisk in remaining tablespoon Dijon mustard; cook until mixture begins to thicken, 2 to 3 minutes more. Stir in berries; cook until they begin to soften, about 2 minutes. Season fries with remaining 1/2 teaspoon salt. Slice pork, and transfer to platter. Serve immediately with blackberry-mustard sauce and chopped thyme.