Mustard-Robed Pork with Blackberry-Mustard Sauce

Ingredients

• 3 tablespoons brown mustard seed
• 2 teaspoons coriander seed
• 1 teaspoon cumin seed
• 1 teaspoon whole black peppercorns
• 2 teaspoons dried thyme
• 1 tablespoon dry mustard
• 1 teaspoon ground ginger
• 2 teaspoons coarse salt
• 1 teaspoon sugar
• 1 1/4 pounds pork tenderloin
• Vegetable-oil cooking spray
• 2 large Idaho potatoes (1 1/2 pounds), scrubbed and cut into wedges
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon dry mustard
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon coarse salt
• 2 tablespoons Dijon mustard
• 2 tablespoons dry white wine
• One 14 1/2-ounce can low-sodium chicken stock, or homemade, skimmed of fat
• 1 tablespoon all-purpose flour
• 1/2 pint blackberries (about 5 ounces)
• 2 teaspoons chopped fresh thyme, for garnish