Step 1

• Adjust rack to top position (top andmiddle positions for 4 servings) andpreheat to 425 degrees. Wash anddry produce.• Trim, peel, and dice carrots into½-inch pieces. Trim and halvezucchini lengthwise; cut crosswiseinto ½-inch-thick half-moons. Zestand quarter lemon.

Step 2

• In a small pot, combine rice, ¾ cupwater (1½ cups for 4 servings), anda pinch of salt. Bring to a boil, thencover and reduce heat to a lowsimmer. Cook, covered, until rice istender, 15-18 minutes. Keep coveredoff heat until ready to serve.

Step 3

• Toss carrots on one side of a bakingsheet (spread out across entire sheetfor 4 servings) with a drizzle of oil,salt, and pepper. Roast on top rack for10 minutes.• Remove sheet from oven. Tosszucchini on empty side with a drizzleof oil, salt, and pepper. (For 4, leavecarrots roasting; toss zucchini on asecond sheet and roast on middlerack.) Return to oven until veggiesare tender and lightly browned,10-15 minutes more.• Let cool 2 minutes; transfer veggies toa medium bowl. Toss with lemon zestand chili flakes to taste.

Step 4

• Meanwhile, pat pork* dry with papertowels. Season all over with saltand pepper.• Heat a large drizzle of oil in a largepan over medium-high heat. Add porkand cook until browned and cookedthrough, 4-6 minutes per side.• Turn off heat; transfer pork to a plateto rest.

Step 5

• In pan used for pork, stir in hot honey,jam, stock concentrates, ¼ cup water(½ cup for 4 servings), and juice fromone lemon wedge (two wedges for 4).Increase heat to medium high andbring sauce to a simmer. Cook, stirringconstantly, until thickened, 2-3 minutes.Remove from heat and stir in 1 TBSPbutter (2 TBSP for 4); season with saltand pepper.• Transfer pork to pan with sauce; turnto coat.

Step 6

• Fluff rice with a fork; stir in 1 TBSPbutter (2 TBSP for 4 servings) andseason with salt and pepper to taste.• Divide rice, veggies, and pork betweenplates. Spoon any remaining sauceover pork. Serve with remaininglemon wedges on the side.