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Preheat: Heat oven to 375°F. Pat pork dry and season with kosher salt, black pepper, garlic powder, thyme.
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Prepare glaze: Combine maple syrup, Dijon mustard, whole-grain mustard, apple cider vinegar, apple cider, garlic, rosemary, smoked paprika, cayenne in a small saucepan. Simmer 2–3 minutes. Divide into separate portions for basting and serving.
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Prepare vegetables: Toss potatoes, carrots, parsnips, sweet potatoes, bell pepper, smashed garlic, olive oil, salt, black pepper, rosemary, thyme. Spread evenly in a large roasting pan or across two pans.
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Start vegetables: Roast vegetables uncovered for 15 minutes, allowing them to begin softening and browning.
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Sear pork: While vegetables roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear pork 2–3 minutes per side until browned.
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Combine: Remove roasting pan from oven. Make room in the center for pork, preferably on a small rack above the vegetables. Add 1/2 cup apple cider or stock to the pan, keeping most vegetable surfaces exposed. Brush pork generously with glaze.
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Roast: Return pan to oven for approximately 45–70 minutes, depending on pork thickness. Brush pork with additional glaze after 25–30 minutes. Turn vegetables occasionally for even browning.
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Add apples: During the final 20–25 minutes of roasting, add apple wedges to the vegetables, turning gently to coat in the pan juices.
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Check temperature: Remove pork when its thickest section reaches 145°F. Transfer to a cutting board and tent loosely with foil. Rest 10–15 minutes.
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Finish vegetables: Check potatoes, carrots, parsnips, and sweet potatoes for tenderness. If necessary, increase oven to 425°F and continue roasting another 10–15 minutes while pork rests. If using two pans, rotate them for even cooking.
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Serve: Slice pork into 1/2-inch slices. Arrange over a generous bed of roasted vegetables and apples. Drizzle with reserved warmed glaze and spoon over pan juices.
