Preheat oven to 425°F. Bring medium pot of water to boil over high heat.
In small bowl, whisk Dijon mustard, herbs de Provence and 2 Tbsp olive oil. Season with salt and pepper.
Place pork and potatoes on baking sheet and pour over mustard mixture. Toss to coat. Arrange cut-side down. Season with salt and pepper again and squeeze juice of lemon over pork. Roast until pork is golden, about 15 minutes. Remove and set aside to rest for about 5 minutes.
While pork rests, add snap peas and a generous pinch of salt to pot of boiling water. Cook until bright green, about 2 minutes. Add fava beans and peas and cook until warmed, about 1 minutes more. Drain and transfer to bowl.
Heat 3 Tbsp olive oil in medium pan over medium-high heat. When oil is shimmering, add shallot and cook until golden and crispy, about 4–5 minutes. Be sure to keep a close eye, removing pieces as soon as they brown and before they burn. Some slices may fry faster than others. Remove to a paper towel-lined plate to drain, reserving oil in pan. Pour shallot cooking oil and add crispy shallots to bowl with peas and toss to coat. Add salt & pepper to taste.
Serve pork whole or cut against grain into 1/4" slices. Divide pork, potatoes, and pea salad evenly between 2 plates and enjoy.
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