Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.