Slice pork into 2-inch thick medallions (about 7-8 pieces); heat 1 tbsp oil in skillet over med-high; season pork with salt/pep + sear 4-5 min per side

Wash pepper, cut off stem + discard seeds, then slice into thin strips; finely chop scallions + discard roots

Heat 1 tbsp oil in skillet over med-high + cook brussels + peppers with salt/pep 4-6 min until tender, stirring minimally to ensure browning; turn off heat + stir in half the packet of sauce then top with scallions

Divide veggies between plates with pork; drizzle remaining sauce over pork—delish!