• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic.

• Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. (TIP: For easy cleanup, line baking sheet with aluminum foil first.) Roast on top rack until browned and tender, 15-20 minutes. • Carefully toss roasted broccoli with half the sesame dressing (you’ll use the rest later).

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until fragrant, 30-60 seconds. Stir in rice and 3⁄4 cup water (1 1⁄2 cup for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 12-15 minutes. Keep covered off heat until ready to serve. • While rice cooks, in a small bowl, combine hoisin, ponzu, jam, garlic, cornstarch, remaining sesame dressing, and 1⁄4 cup water (1⁄2 cup for 4); stir until no lumps remain.

• Pat pork* dry with paper towels; prick all over with a fork. Season all over with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: Press pork down with a spatula to ensure even browning. • Turn off heat; transfer to a cutting board.

• Heat pan used for pork over medium heat. Stir in 1⁄4 cup water; scrape up any browned bits from bottom of pan, 30 seconds. Add hoisin mixture and cook, stirring, until thickened, 2-4 minutes. • Remove pan from heat. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. TIP: If sauce seems too thick, stir in a splash of water. • Transfer pork to pan with sauce; turn to coat.

• Slice pork crosswise. • Divide broccoli, rice, and pork between plates. Drizzle pork with any remaining sauce and sprinkle with scallion greens. Serve.