Preheat oven to 450 degrees. Wash and dry all produce. Core, deseed, and dice poblano and bell pepper into 1/2-inch pieces. Dice sweet potatoes into 1/2-inch pieces. Toss veggies on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes. (For 4 servings, divide between 2 sheets; roast sweet potato on top rack and peppers on middle rack.)

Meanwhile, zest and quarter lime (zest 1 lime; quarter both for 4 servings). Trim and thinly slice scallions, separating whites from greens. Mince garlic. In a small bowl, combine sweet soy glaze, 2 TBSP water (4 TBSP for 4), and a squeeze of lime juice.

Pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer to a second baking sheet. (For 4, add pork to sheet with peppers.) Roast on middle rack until pork is cooked through, 12-15 minutes. Remove from oven; let rest at least 5 minutes. Thinly slice crosswise.

Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in a pinch each of garlic and lime zest; season with salt and pepper. Set aside.

While pork rests, wipe out pan used to sear pork; heat over mediumhigh heat. Add a drizzle of oil, scallion whites, and remaining garlic. Cook, stirring, until aromatics are softened and fragrant, 1-2 minutes. Pour in sauce and cook until slightly thickened, 1-2 minutes. Turn off heat.

Once veggies are roasted, toss with garlic lime butter; season generously with salt and pepper. Divide between plates with pork. Top pork with sauce. Garnish with scallion greens. Serve with remaining lime wedges on the side.