Preheat the oven to 450°F. Line a sheet pan with foil. 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. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.  

Meanwhile, pat the pork dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Turn to coat. In a medium pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve and peel the onion(s); thinly slice one half and small dice the remaining half to get 2 tablespoons (or 4 tablespoons for 4 servings) (you may have extra). In a bowl, combine the halved brussels sprouts and sliced onion. Drizzle with olive oil and season with salt and pepper; toss to coat. Roughly chop the peppers. In a bowl, combine the vinegar, soy sauce, sugar, and 2 tablespoons of water (or 4 tablespoons for 4 servings); season with salt and pepper.

Carefully transfer the seasoned vegetables to the other side of the sheet pan of partially roasted pork. Return to the oven and roast 15 to 17 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness and the vegetables are tender when pierced with a fork. Remove from the oven. Transfer the roasted pork to a cutting board; let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain.

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

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently 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. Taste, then season with salt and pepper if desired.

To the pot of cooked rice, add the roasted vegetables, chopped peppers, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Serve the finished rice topped with the goat cheese (crumbling before adding), sliced pork, and finished sauce. Enjoy!