Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve sweet potato lengthwise. Halve tomatoes. Thinly slice green onions. Peel, then cut onion into 1/4-inch slices.

Add sweet potatoes and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange sweet potatoes on one side of the baking sheet, cut-side down. Roast in the bottom of oven until tender, 23-25 min. (NOTE: You will add pork to the baking sheet after 15 min.)

While sweet potatoes roast, pat pork dry with paper towels, then season with Southwest Spice Blend, salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to the other side of the baking sheet with sweet potatoes. Roast in the bottom of the oven until cooked through, 8-10 min.** Carefully wipe the pan clean. When pork is done, transfer to a plate. Cover loosely with foil and set aside to rest, 2-3 min.

While pork roasts, heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from heat, then stir in half the vinegar. Set aside.

When sweet potatoes are almost done, flip over (cut-side up), then sprinkle with cheese. Return to the bottom of the oven until cheese melts, 2-3 min. While cheese melts, combine remaining vinegar and 1/2 tbsp oil (dbl for 4 ppl) in a large bowl. Add spinach and tomatoes. Season with salt and pepper, then toss to coat.

Thinly slice pork. Divide pork, salad and sweet potatoes between plates. Top sweet potatoes with caramelized onions, sour cream and green onions. Spread BBQ sauce over pork.