Before starting, preheat the oven to 450°F.Wash and dry all produce.Heat Guide for Step 5: 1/2 tsp (1 tsp) mild, 1 tsp (2 tsp) medium, 1 1/2 tsp (3 tsp) spicy and 2 tsp (4 tsp) extra-spicy! Core, then cut pepper into 1-inch pieces. Peel, then cut sweet potato into 1/2-inch pieces.

Heat a large non-stick pan over medium-high heat.Meanwhile, reserve 1/4 tsp (1/2 tsp) Thai Seasoning in a small bowl.Pat pork dry with paper towels. Season with salt, pepper and remaining Thai Seasoning.When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 1-2 min.Transfer pork to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 8-12 min.\*\*Carefully discard fat from the pan.

Meanwhile, add peppers, sweet potatoes, 1 tsp (2 tsp) soy sauce and 1 tbsp (2 tbsp) oil to another parchment-lined baking sheet. Season with salt and pepper, then toss to combine.Roast in the middle of the oven, stirring halfway through, until veggies are tender, 16-18 min.

Meanwhile, add vinegar and 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. (TIP: Add 1/4 tsp [1/2 tsp] sugar for a slightly sweeter vinaigrette, if desired.)

Heat the same pan (from step 2) over medium.When hot, add peanut butter, remaining soy sauce, reserved Thai Seasoning, 1/2 tbsp (1 tbsp) ginger-garlic puree, 1/3 cup (2/3 cup) water and 1 tsp (2 tsp) sriracha. (NOTE: Reference heat guide.)Cook, stirring constantly, until sauce is smooth and comes to a gentle simmer. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.)

Thinly slice pork. Add roasted veggies and spinach to the bowl with vinaigrette, then toss to combine. Divide salad between plates, then top with pork. Drizzle peanut sauce over pork.