Step 1

1 Prepare the ingredients Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1/2-inch strips. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. In a separate bowl, combine the honey (kneading the packet before opening) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

Step 2

2 Roast the vegetables Transfer the cauliflower florets and pepper strips to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Step 3

3 Cook the pork Meanwhile, pat the pork dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.*An instant-read thermometer should register 145°F.

Step 4

4 Finish & serve your dish Transfer the roasted vegetables to a large bowl. Add the vinegar, capers, and rehydrated currants (draining before adding); season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired.Slice the rested pork crosswise. Serve the sliced pork with the finished vegetables. Drizzle the pork with the Calabrian honey. Garnish the vegetables with the almonds. Enjoy!