Heat the oven to 450°F.

• Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.
• Set aside half the chipotle spice blend for the pork.

On a sheet pan, drizzle the sweet potatoes with 1 to 2 tablespoons oil; season generously with salt and pepper and up to half the chipotle spice blend and toss to coat. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes.
While the potatoes roast, prepare the apple slaw and the pork.

• Juice the lime.
• Cut away any core from the cabbage; thinly slice the cabbage.
• Peel the apples, if desired; cut the fruit lengthwise into quarters and cut away the core. Cut the quarters lengthwise into ¼-inch-thick slices.
• Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
• Remove any coarse stems from the cilantro.

In a medium bowl, stir together the honey, apple cider vinegar, lime juice, and ¼ cup oil. Add the cabbage, apples, scallions, cilantro, and carrots and toss to combine. Season to taste with salt and pepper.

• Pat the pork dry with a paper towel; season generously with salt and pepper.

In a large ovenproof frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Brush the pork all over with the orange glaze and sprinkle with the remaining chipotle spice blend.
Transfer the pan to the oven and roast, occasionally turning the pork and brushing with more glaze, until cooked through but still faintly pink within, 12 to 15 minutes. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices.

Transfer the pork, apple slaw, and sweet potato fries to individual plates and serve.