Preheat the oven to 450°F. Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the fresh produce. Halve and peel the onion(s); cut into 1-inch-wide-wedges, keeping the layers intact. Peel the carrots. Halve lengthwise, then cut crosswise into 1-inch pieces. Place the onion wedges and carrot pieces on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, roughly chop the peppers. In a bowl, whisk together the vinegar, fig spread, pomegranate syrup, and 2 tablespoons of water (or 4 tablespoons for 4 servings); season with salt and pepper.

Pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Slice the rested pork zcrosswise.

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

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen). Turn off the heat. Stir in the butter until melted and combined.

To pot of cooked farro, add the roasted vegetables, feta (crumbling before adding), chopped peppers, and drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the sliced pork and finished sauce. Enjoy!