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1
Cook the bacon in a large skillet until crisp.
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2
Drain on a paper towel, crumble and set aside.
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3
Pour 2 tablespoons of bacon fat into a small dish and place in the freezer just until solid.
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4
Leave the remaining fat in the skillet and set aside.
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5
Preheat the oven to 350 degrees.
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6
Combine the cinnamon, mace and pepper.
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7
Place the pork in a roasting pan and rub the spice mixture all over it.
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8
Rub the solid bacon fat over the pork.
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9
Roast until the pork reaches an internal temperature of 150 to 160 degrees, about 1 hour.
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10
About 25 minutes before the pork is done, whisk together the mustard and vinegar.
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11
Whisking constantly, add the olive oil in a slow, steady stream.
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12
Season with the salt and pepper.
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13
Place in a medium saucepan and set aside.
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14
Place the potatoes in a saucepan, cover with water and simmer, covered, until tender but firm, about 6 minutes.
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15
Drain well, cover and keep warm.
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16
Place the dressing over low heat until hot, stirring constantly with a whisk.
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17
Place the potatoes in a bowl and gently mix in the hot dressing, the scallions and the bacon.
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18
Cover and keep warm.
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19
Heat the bacon fat in the skillet over medium-high heat.
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20
Add the chicory in batches, tossing until wilted and bright green.
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21
Place in a mixing bowl as each batch is done.
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22
Toss with salt and pepper to taste.
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23
Slice the pork into 1/4-inch slices and season lightly with salt.
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24
Mound the chicory in the center of 8 plates and drape 3 slices of pork over each mound.
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25
Surround with the potato salad and serve immediately.
