Preheat the oven to 400°F. Line a small baking dish and large baking sheet with foil. Set pork in the baking dish and coat with the mustard. In a small bowl mix the brown sugar, cumin, paprika and 1/4 tsp. of the salt. Sprinkle the spice mixture over the pork. Roast the pork for about 35 minutes, or until a meat thermometer registers 145°F.
Meanwhile, on the baking sheet toss the asparagus with olive oil and the remaining 1/8 teaspoon salt. Roast until tender, about 10 minutes.
Slice the pork into 1/2-inch-thick slices. Top the asparagus with the chopped egg, and serve with the pork.
Put 2 eggs in a small pot and cover with cold water. Bring to a boil. Remove from the heat, cover, and set aside for 11 minutes. Drain and refrigerate.