Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil.  Pat the pork dry with paper towels; season on all sides with salt, pepper, and the spice blend. Place on one side of the sheet pan. Evenly top with half the maple syrup (avoiding any contact between the raw meat and remaining maple syrup). Add the sweet potatoes to the other side of the sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 26 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness and the potatoes are tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted pork to a cutting board. Let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain.

Transfer the roasted sweet potatoes to a bowl. Add the softened butter. Season with salt and pepper; toss to combine. In a large bowl, whisk together the vinegar, remaining maple syrup, and a drizzle of olive oil. Season with salt and pepper. Add the arugula; toss to combine. Serve the sliced pork with the finished sweet potatoes and salad. Garnish the salad with the pecans. Enjoy!