Preheat the oven to 450°F. Line two sheet pans with foil. Pat the pork dry with paper towels. Transfer to a bowl. Drizzle with olive oil and season with salt and pepper on all sides; turn to coat. Transfer to one 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. 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, wash and dry the fresh produce. Halve the sweet potato(es) lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Place on the remaining sheet pan. Drizzle with olive oil; season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 20 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, halve, peel, and finely chop the shallot(s). Place in a large bowl; add the vinegar and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the fig spread, mustard, and honey.

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