Heat oven to 425 degrees F. Place pork on rack in roasting pan; sprinkle with salt and black pepper. Roast 35 minutes or until pork reaches 155 degrees F on meat thermometer. Cover; let stand 5 minutes. Cut pork in bite-size pieces.
Meanwhile, using the 1/4-inch slicing blade of food processor, slice potatoes (or slice with knife). In large saucepan cook potatoes and soybeans in lightly salted boiling water, covered, for 5 to 8 minutes or until potatoes are tender; drain.
Cut zucchini in 1-1/2- to 2-inch lengths. Slice lengthwise in food processor (or slice with knife); set aside. Make Creamy Walnut-Garlic Vinaigrette in food processor.
In a lightly greased 2-quart rectangular baking dish, layer half the potato-soybean mixture. Drizzle 1/3 cup vinaigrette. Evenly layer zucchini; drizzle 1/3 cup vinaigrette. Evenly arrange pork and remaining potato-soy bean mixture; drizzle 1/3 cup vinaigrette. In small bowl combine corn, green onions, and remaining vinaigrette; spoon on salad.
Refrigerate, covered, 2 to 24 hours for flavors to meld. Top with carrots. Sprinkle tarragon and thyme. Makes 6 servings.
Creamy Walnut-Garlic Vinaigrette
In food processor combine egg product, vinegar, mustard, salt, tarragon, pepper, and garlic. With food processor running, gradually add olive oil. Process until thickened. Stir in walnuts.