Peel, trim, and cut carrot into ¼" diagonal slices. Mince cilantro leaves and stems. Trim bottoms off Brussels sprouts and cut into ¼" slices vertically. Peel and halve shallots. Cut into ¼" slices. Quarter apple, core, and cut into ¼" slices across width. Zest and halve lime. Quarter one half and juice remaining half. Peel blood orange by hand, being careful to remove white pith. Halve and cut each half into ½" slices across width. Rinse pork, pat dry and season with ¼ tsp. salt and a pinch of pepper.
Roast the Vegetables
Place Brussels sprouts, shallots, and carrots on prepared baking sheet. Toss with 1 tsp. olive oil, ½ tsp. salt, and ¼ 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.
Cook the Pork
Place a large 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 onto pork and place pan in oven. Bake until pork reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Remove from oven and allow to rest 3 minutes. While pork roasts, make salad.
Make the Salad
Combine roasted vegetables, blood orange, apple, lime zest, lime juice, cilantro (reserve a pinch for garnish), 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Toss to coat evenly and set aside.
Slice the Pork
Cut pork tenderloin into ½" slices.
Plate the Dish
Place salad onto plate. Add sliced pork tenderloin. Garnish with pepitas, lime wedges, and reserved cilantro.