Preheat oven to 425 degrees. Place rice in a fine-mesh sieve and rinse until water runs clear. Add to a small pot with 1 cup water (2 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Keep covered off heat for at least 10 minutes or until ready to serve.

While rice cooks, wash and dry all produce. Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Peel and finely chop garlic. Zest and quarter lime. Thinly slice chili.

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast until browned and tender, 20-25 minutes.

While carrots roast, pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Transfer to a plate and set aside. Remove pan from heat to cool for 1 minute.

Return same pan to medium heat (if pan is dry, add a drizzle of oil). Add garlic and cook until fragrant, 30 seconds. Stir in soy sauce, jam, and 2 TBSP water (3 TBSP for 4 servings); cook, stirring, until thickened and glossy, 2-3 minutes. Remove pan from heat and stir in a squeeze of lime juice, 1 TBSP butter (2 TBSP for 4), and a pinch of chili to taste.

Return pork to pan and turn to coat in glaze. Fluff rice with a fork; stir in lime zest and season with salt and pepper. Divide rice between plates; top with pork and add carrots to the side. Drizzle pork with any remaining glaze and serve with remaining lime wedges.