Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Add potatoes, 1 tbsp (2 tbsp) oil and half the Southwest Spice Blend to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the top of the oven, until the potatoes are golden brown, 25-28 min.

Combine 1/2 tbsp (1 tbsp) oil, chipotle powder and remaining Southwest Spice Blend in a small bowl.Pat pork dry with paper towels, then season with salt and pepper.

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Sear, turning occasionally, until all sides are golden-brown, 3-4 min. Remove the pan from heat, then transfer pork to an unlined baking sheet. Spread chipotle mixture over top.Roast in the middle of the oven until cooked through, 14-18 min.**

Peel, then mince garlic.Core, then cut pepper into 1/4-inch strips.Halve, peel, then cut onion into 1/4-inch slices.Roughly chop cilantro.Stir together mayo, cilantro and 1/4 tsp (1/2 tsp) garlic in another small bowl. Season with salt and pepper. Set aside.

Heat the same pan (from step 3) over medium.When hot, add 1 tbsp (2 tbsp) oil, then peppers and onions.Cook, stirring occasionally, until peppers are tender-crisp, 5-6 min.Add garlic. Cook, stirring often, until fragrant, 30 sec.

When pork is done, transfer to a plate to rest, 3-5 min.Thinly slice pork.Divide potatoes and veggies between bowls. Top with pork. Drizzle with any pork resting juices. Dollop cilantro mayo over top.