Wash and dry all produce. Preheat oven to 400 degrees. Halve sweet potato, then cut into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of olive oil and pinch of salt and pepper. Roast in oven until lightly browned, 20-25 minutes, tossing halfway through.

Trim Brussels sprouts, then halve lengthwise. Thinly slice into shreds. Peel, core, and dice apple. Zest and halve lemon. In a shallow dish, combine blackening spice and 1 TBSP sugar.

Season pork all over with salt and pepper. Place in dish with rub and toss to coat pork evenly all over (you may have some rub left over).

Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook to desired doneness, 3-4 minutes per side. Remove from pan and set aside to rest 5 minutes.

While pork rests, heat a drizzle of olive oil in same pan over medium heat. Add Brussels sprouts and apple. Cook until Brussels sprouts and browned and apples are tender, 5-6 minutes, tossing occasionally. Stir in dried cranberries, a pinch of lemon zest, and a squeeze of lemon juice (to taste). Season with salt and pepper.

Thinly slice pork against the grain. Divide pork, sweet potato wedges, and Brussels sprout mixture between plates and serve.