Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the potatoes. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 18 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, halve, peel, and thinly slice the onion(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Thinly slice the scallions, separating the white bottoms and hollow green tops.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion(s); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced pepper(s); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes, or until browned. Flip and cook 2 minutes. Add the butter, chopped garlic, and sliced white bottoms of the scallions. Cook, frequently spooning the mixture over the pork, 2 to 4 minutes for medium (the center may still be slightly pink), or until browned, coated, and cooked to your desired degree of doneness. Turn off the heat. Leaving the butter mixture in the pan, transfer the pork to a cutting board; let rest at least 5 minutes. Slice the rested pork crosswise.

The USDA recommends a minimum safe cooking temperature of 145°F for pork

To the bowl of cooked vegetables, add the roasted potatoes and a drizzle of olive oil. Stir to combine. Serve the finished potatoes topped with the sliced pork (including any butter from the pan). Garnish with the sliced green tops of the scallions. Enjoy!