Rinse pork tenderloin, pat dry, and season with ½ tsp. salt and a pinch of pepper. Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add pork to hot pan and sear on two sides until well-browned, 6-8 minutes. Remove tenderloin to prepared baking sheet. Wipe pan clean and reserve. Season tenderloin with spice blend (reserve ½ tsp. for sauce) and, using tongs, turn to cover in seasoning completely.

Place baking sheet in oven and roast until pork tenderloin reaches a minimum internal temperature of 145 degrees, 12-15 minutes. Remove to a cutting board and rest 5 minutes before slicing. While tenderloin roasts, stem kale and coarsely chop. Peel and halve onion. Cut halves into ½” dice. Zest lime, halve, and juice. Mince garlic.

Return pan used to sear tenderloin to medium-high heat. Add pepitas to dry pan and toast until lightly browned and fragrant, 2-3 minutes. Remove to plate and return pan with 2 tsp. olive oil to medium-high heat (no need to wipe clean). Add butternut squash and cook, stirring occasionally, until caramelized and tender, 6-7 minutes. Transfer to a plate or bowl and reserve pan; no need to wipe clean.

Return pan used for butternut squash to medium heat. Add 1 tsp. olive oil and onion. Cook, stirring occasionally, until onion is slightly caramelized, 4-6 minutes. Add kale, garlic, and 2 tsp. water. Cover and cook until kale is wilted and vegetables are tender, 3-4 minutes. Return butternut squash to pan and combine. Season with a pinch of salt and pepper. Remove from burner and stir in 1 Tbsp. lime juice. While vegetables cook, make sauce.

Heat a small pot over medium-high heat. Add evaporated milk, remaining spice blend, and half the lime zest (reserve remaining for garnish). Bring to a simmer, and cook, stirring often, until sauce is thick enough to coat the back of a spoon, 5-6 minutes. Season to taste with salt and pepper.

Place a serving of kale and butternut squash sauté on a plate. Slice tenderloin into ½" slices and shingle in front of kale. Spoon sauce in front of pork and garnish pork with toasted pepitas and remaining lime zest.