Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

Dice sweet potato into ½-inch pieces. Halve, peel, and slice onion into ½-inch-thick wedges. Halve, core, and thinly slice bell pepper into strips. Zest and quarter lime. Halve orange.

Toss sweet potato, onion, and bell pepper on a baking sheet with a drizzle of oil, half the Southwest Spice Blend (you’ll use the rest in the next step), and a big pinch of salt and pepper.

Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, pat pork* dry with paper towels; season all over with remaining Southwest Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to a second baking sheet. Wipe out pan.

Roast pork on middle rack until cooked through, 12-15 minutes. Transfer to a cutting board.

While pork and veggies roast, in a small bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest.

Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

About 5 minutes before pork and veggies are done, heat pan used for pork over medium-high heat. Stir in half the Tex-Mex paste (all for 4 servings), juice from orange halves, and a squeeze of lime juice. Bring to a simmer and cook until sauce has thickened, 1-2 minutes.

Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted and combined.

Slice pork crosswise.

Divide pork and veggie jumble between plates. Spoon Tex-Mex sauce over pork. Drizzle crema over everything and serve with any remaining lime wedges on the side.