Preheat the oven to 450°F. Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Wash and dry the fresh produce. Halve and peel the onion(s); cut into 1-inch-wide wedges, keeping the layers intact. Medium dice the potatoes. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Transfer the onion wedges, diced potatoes, and sliced pepper(s) to the sheet pan(s). Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, 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 on both sides with salt, pepper, and the spice blend. 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 crosswise.

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, 30 seconds to 1 minute, 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. Taste, then season with salt and pepper if desired. Serve the sliced pork with the roasted vegetables. Top the pork with the finished sauce. Enjoy!