Preheat the oven to 450°F. Line two sheet pans with foil. Wash and dry the fresh produce. Cut the potatoes crosswise into 1/2-inch rounds. Transfer the potato rounds to one sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven. Meanwhile, snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Carefully add the seasoned asparagus to the other side of the sheet pan of partially roasted potatoes. Return to the oven and roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the pork dry with paper towels. Transfer to a bowl. Drizzle with olive oil and season on all sides with salt, pepper, and the remaining spice blend; turn to coat. Transfer to the remaining sheet pan. Roast 20 to 26 minutes for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness. Carefully transfer to a cutting board and 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.

Meanwhile, halve and peel the onion(s); small dice to get 2 tablespoons (or 4 tablespoons for 4 servings). In a large bowl, combine the diced onion(s), vinegar, and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings); season with salt and pepper. Set aside to marinate, stirring occasionally. In a separate bowl, whisk together the fig spread, honey, and mustard.

To the bowl of marinated onion(s), add the roasted vegetables; toss to coat. Taste, then season with salt and pepper if desired. Serve the sliced pork with the finished vegetables. Top the pork with the sauce. Enjoy!