Peel, trim, and cut carrot into 1/4" diagonal slices. Mince cilantro leaves and stems. Trim bottoms off Brussels sprouts and cut into 1/4" slices vertically. Peel and halve shallot. Cut into 1/4" slices. Quarter apple, core, and cut across width into very thin slices.

Zest and halve lime. Quarter one half and juice remaining half. Peel blood orange by hand, being careful to remove white pith underneath peel. Halve and cut each half into 1/2" slices. Rinse pork tenderloin, pat dry, and season all over with 1/4 tsp. salt and a pinch of pepper.

Place Brussels sprouts, shallot, and carrot on prepared baking sheet. Toss with 1 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper and spread into a single layer. Roast until lightly browned but still slightly firm, 6-9 minutes. Remove from oven and allow to cool. While vegetables roast, cook pork.

Place a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil and pork to hot pan. Sear until browned on three sides, 2-3 minutes per side. Sprinkle seasoning blend all over pork and place pan in oven. Bake until pork reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Remove from oven, remove pork from pan, and allow to rest 5 minutes. Cut pork tenderloin into 1/2" slices. While pork roasts, make salad.

Combine roasted vegetables, blood orange, apple, lime zest, lime juice, cilantro, 1 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss to coat evenly.

Place salad onto plate and add sliced pork tenderloin. Garnish with pepitas and lime wedges.