• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince garlic. Zest and quarter lemon.

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic; cook, stirring, until fragrant, 30 seconds. • Stir in rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. After cooking garlic, add cauliflower rice (no need to drain), a big pinch of salt, and pepper. Cook, stirring occasionally, until tender, 6-8 minutes. (Save jasmine rice for another use.)

• While rice cooks, toss green beans on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.

• Meanwhile, pat pork* dry with paper towels. Season all over with BBQ Seasoning, salt, and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer pork to a plate. Wipe out pan.

• Return same pan to medium-high heat. Add 1⁄4 cup water (1⁄3 cup for 4 servings), jam, stock concentrate, and juice from half the lemon. Bring to a simmer and cook until reduced and thickened, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. • Return pork to pan and turn a few times to coat.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Toss green beans with lemon zest. • Divide rice, green beans, and pork between plates. Spoon any remaining sauce from pan over pork. Serve with remaining lemon wedges on the side.