Spanish Pork with Chickpeas

Name: Spanish Pork with Chickpeas
Ingredients: 2 bunches spring onions or scallions, halved lengthwise; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 teaspoon ground cumin; 1 teaspoon smoked paprika (hot or sweet); 1 large pork tenderloin (about 1 1/2 pounds); 2 cloves garlic, thinly sliced; 1 15-ounce can diced tomatoes, drained, juices reserved; 1 15-ounce can chickpeas (do not drain); 1 cup jarred roasted red peppers, drained and sliced; 1 tablespoon almond butter; 1 teaspoon sherry vinegar or red wine vinegar; 1 tablespoon chopped fresh oregano