Heat the oven to 350ºF.

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

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork, pressing lightly with a spatula, if desired, to ensure a good sear, and cook until well browned but not yet cooked through, 2 to 3 minutes per side. Transfer the pork to a sheet pan; do not wipe out the frying pan. Roast until the pork is cooked through, 8 to 10 minutes. Transfer to a plate to rest for 5 minutes.
While the pork cooks and rests, prepare the vegetables and the hash.

• Trim the ends from the sweet potatoes; cut the potato into quarters lengthwise, then crosswise into ¼-inch-thick slices.
• Peel and thinly slice the shallots.
• Remove the stem, ribs, and seeds from the red bell pepper; thinly slice the pepper.

In the same pan used for the pork, if dry, add 1 to 2 teaspoons oil and warm over medium heat until hot but not smoking. Add the sweet potatoes and hash spice blend, season with salt and pepper, and cook, stirring occasionally, until the potatoes are starting to soften, 5 to 6 minutes.
Stir in the shallots and bell pepper and cook until starting to soften, 1 to 2 minutes. Add ½ cup water and cook, scraping up any browned bits from the bottom of the pan, until the potatoes are tender, 3 to 4 minutes.
While the hash cooks, prepare the pesto.

• Juice the lime.

In a small bowl, stir together 2 tablespoons lime juice and the cilantro pesto base.

Transfer the sweet potato hash to individual plates. Top with the pork and dollop with half the cilantro pesto. Serve the remaining pesto on the side.