Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Peel, then cut onion into quarters. (NOTE: Don't remove the core as this will help keep the onion intact while grilling.) Cut potatoes into 1/4-inch pieces. Thinly slice chives. Stir together maple and hot sauce in a small bowl. Set aside. Pat pork dry with paper towels. Add pork, Southwest Spice Blend, 1/4 tsp salt and 1 tbsp oil (dbl both for 4 ppl) to a medium bowl. Toss to coat, then set aside.

Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.

Add pork to the grill. Close lid and grill, flipping once, until cooked through, 5-6 min per side.** Add onions to the other side of the grill. Close lid and grill, turning until grill-marked on all sides, 3-4 min.

Roughly chop onions, discarding the root. Add vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add baby kale, cranberries and grilled onions. Toss to combine.

Drain and return potatoes to the same pot, off heat. Roughly mash cream, half the chives and 2 tbsp butter (dbl for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks.) Season with salt and pepper, to taste.

Divide pork, salad and smashed potatoes between plates. Drizzle hot maple sauce over pork. Sprinkle remaining chives over top.