Before starting, preheat oven to 450˚F. Wash and dry all produce. Peel, then cut sweet potato into 1/2-inch pieces.Core, then cut pepper into 1/2-inch pieces.Add sweet potatoes, peppers and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)

Roast in the bottom of the oven, stirring halfway through, until sweet potatoes are tender and golden-brown and peppers are tender-crisp, 18-20 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)When veggies are done, set aside to cool slightly, 5-10 min.

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season all over with salt, pepper and Mediterranean Spice Blend.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 1-2 min per side, then transfer to another unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**When done, transfer pork to a cutting board and cover loosely with foil to rest, 5 min.

Meanwhile, add vinegar, Dijon, half the honey (use all for 4 ppl) and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.

When pork is almost done, cut tomato into 1/4-inch pieces.Add spinach, peppers, sweet potatoes and tomatoes to the bowl with dressing. Season with salt and pepper, then toss to coat.

Thinly slice pork.Divide salad and pork between plates.Sprinkle feta over salad.