Roasted Pork & Potatoes with Fig Sauce

Place a large rimmed baking sheet in the oven; preheat to 450°F.

Toss potatoes with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a medium bowl. Carefully spread in a single layer on the hot baking sheet. Roast for 15 minutes.

Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle pork with ¼ teaspoon each salt and pepper and add to the pan. Cook, turning occasionally, until well browned, 6 to 8 minutes total.

Flip the potatoes and move them to one side of the baking sheet. Add the pork to the other side (do not wash the skillet). Roast until an instant-read thermometer inserted in the thickest part of the pork registers 145°F, about 10 minutes. Transfer the pork to a clean cutting board and let rest.

Meanwhile, add 1 tablespoon oil and onion to the skillet and cook over medium heat, stirring often, until translucent (adjust heat to prevent burning), about 4 minutes. Add broth, figs, vinegar and fig jam and simmer, stirring and scraping up any browned bits, until thickened and reduced, about 10 minutes. Stir in ⅛ teaspoon salt and remove from heat.

Slice the pork against the grain. Toss greens with 2 tablespoons of the fig sauce, lemon juice and the remaining 1 tablespoon oil and ⅛ teaspoon salt in a medium bowl. Serve the greens with the pork, potatoes and the remaining sauce.