Step 4:
Make the Mustard Vinaigrette
Strip about 5 TB worth of thyme, reserving 4 TB for the pork and potatoes later. Mince about 2 tsp worth of shallots
. Put in a medium sized bowl, and add a few shakes of salt, some fresh ground pepper, 2-3 TB of red wine vinegar, and about 1.5 tsp whole grain mustard. Mix up, and slowly add about ½ cup of extra virgin olive while beating with a small whisk or fork. Set aside.