Preheat and prep: Preheat your oven to 220°C / 430°F. This high oven temperature promotes caramelization on the vegetables and helps develop color quickly, which adds flavor. Line a rimmed baking sheet with foil or parchment for easy cleanup.

Season the pork: Pat the pork medallions dry with paper towels (removing surface moisture helps them brown). Lightly season all over with 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper. Even seasoning penetrates while cooking and ensures balanced flavor.

Toss vegetables for roasting: In a large bowl, combine the halved Brussels sprouts and cubed sweet potatoes with 2 tbsp olive oil, 1/2 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp of the chopped rosemary. Toss to coat. The oil and seasoning on the veg encourages Maillard browning and crisps the edges in the oven.

Roast the vegetables: Spread the Brussels and sweet potatoes in a single layer (don’t overcrowd — give them space to brown). Roast on the middle rack for 25–30 minutes, turning once halfway through. Roast until the Brussels are deeply caramelized on the cut side and the sweet potato cubes are fork-tender with golden edges. Roasting concentrates sweetness and adds complexity.

Make the chipotle-honey glaze: While the vegetables roast, whisk together the minced chipotle in adobo (2 tsp), honey (4 tsp), apple cider vinegar (4 tsp), 1 tbsp olive oil, 1 tsp garlic powder, the remaining 1/2 tsp chopped rosemary, and a pinch (1/4 tsp) kosher salt in a small bowl. Taste and adjust—the vinegar brightens, honey balances heat, and a little oil helps the glaze spread and cling to the pork.

Even the pork thickness: If medallions vary in thickness, lightly press each between plastic wrap with the palm of your hand to an even ~1-inch thickness. Even thickness ensures uniform cooking so smaller pieces don't overcook while thicker pieces finish.

Sear the pork: Heat a large heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add 2 tbsp olive oil. When the oil is hot but not smoking, add the pork medallions in a single layer (work in batches if needed). Sear 2–3 minutes per side until a deep golden crust forms. Searing develops flavor via the Maillard reaction and creates texture—don’t move the meat while it’s forming a crust.

Finish cooking with glaze: Reduce heat to medium. Spoon or brush about half the chipotle-honey glaze onto the seared medallions and continue cooking 1–2 minutes per side more, flipping once, until internal temperature reads 63–65°C (145–150°F) for juicy, slightly pink pork (USDA recommends 145°F followed by a 3-minute rest). The glaze needs only brief time on heat to concentrate and tack to the pork without burning.

Rest the pork: Transfer medallions to a warm plate and tent loosely with foil for 5 minutes. Resting lets juices redistribute; cutting too soon leaks flavorful juices and dries the meat.

Make the sweet potato smash: When the roasted sweet potato cubes are tender (use a fork to test), transfer them to a wide shallow bowl or plate. Add 4 tbsp unsalted butter while they’re hot and mash roughly with a fork or potato masher — leave some texture. Butter at the end gives richness and a silky mouthfeel. Season to taste with a pinch more salt (about 1/4 tsp) and 1/4 tsp garlic powder. For crispy tops, you can spread the smash on a small rimmed sheet and place under a hot broiler for 2–3 minutes to caramelize the surface.

Crisp the roasted Brussels (optional but recommended): If you want extra caramelization, return the roasted Brussels to the hot skillet you used for the pork with 1 tbsp butter and toss over medium-high heat for 1–2 minutes cut-side down. This quick pan-finish gives glossy color and toasty bits that contrast the sweet potato’s creaminess.

Warm the remaining glaze: Place the remaining glaze in a small saucepan and warm over low heat until slightly thickened (30–60 seconds). Warming concentrates the flavors and makes it easier to spoon or brush over the plated pork.

Plate: Spoon a generous spoonful of sweet potato smash onto each plate. Arrange 3–4 medallions (approximately 180 g per person) atop or beside the smear. Fan the roasted Brussels sprouts alongside. Brush the pork with the warm chipotle-honey glaze and drizzle any remaining glaze lightly around the plate. Scatter the pomegranate arils (about 2 tbsp per serving) and chopped parsley over the plate for bright acidity and color—those pops cut through the richness.

Finish and serve: Crack a final pinch of salt over the pomegranate and parsley, and serve immediately while the pork is warm and the smash is creamy. Recommend offering lemon wedges or extra apple cider vinegar on the side for guests who want an extra bright note.