Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
Season the pork with ¼ teaspoon each salt and pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
In a small bowl, combine the ketchup, honey, and chili pepper. Brush the browned pork with half of it and transfer the skillet to the oven.
Roast the pork, turning once, until cooked through, 10 to 12 minutes. Brush with the remaining glaze and let rest for at least 5 minutes before slicing.
Meanwhile, in a large bowl, combine the jicama, pineapple, bell pepper, cilantro, lime juice, remaining tablespoon oil, and ¼ teaspoon each salt and pepper. Serve with the pork.