1. Heat oven to 425°F. Coat large, rimmed sheet pan with cooking spray.
2. Add pork to pan. Rub on all sides with 1 tablespoon oil. Roast 10 minutes. Reserve 1/4 cup of the stir-fry sauce. Brush pork with remaining 1/4 cup stir-fry sauce, turning once to coat.
3. In large bowl, toss vegetables with remaining 2 tablespoons oil. Arrange vegetables around pork in pan. Roast 14–16 minutes, or until pork is no longer pink (145°F) and vegetables are fork-tender. Toss vegetables in sauce and pan drippings. Cover with foil and let stand 5 minutes.
4. Cut pork into slices and divide among 4 plates. Drizzle with remaining stir-fry sauce. Divide vegetable mixture among plates, and drizzle with pan drippings. To serve, top with green onions and cilantro. 

Timing Tip:
Some of the mixed stir fry veggies are thicker than others. If you want the carrots cooked more and the other veggies cooked less, you can add the carrots first, then add remaining veggies about 7 minutes later.