Cook the rice: Preheat the oven to 425 degrees. Bring 3 cups salted water to a boil in a medium pot. Add the rice. Cover and reduce to a simmer for 20 minutes, until tender.

Wash and dry all produce. Core, seed, and thinly slice the bell peppers. Peel and thinly slice the carrots into 1/8 inch coins. Cut the scallions into 2-inch pieces.

Roast the veggies: Toss the carrots, peppers, scallions, and snow peas on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast 15-20 minutes, until tender.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Season the pork on all sides with salt and pepper. Add to the pan. Cook 2-3 minutes per side, until browned. Transfer to the baking sheet with the veggies to finish cooking for 7-8 minutes.

Add the soy sauce, honey, and 2 teaspoons Dijon mustard to the pan you cooked the pork in. Stir and simmer over medium heat for 2-3 minutes, until thickened.

Finish and serve: Let the pork rest 5 minutes before thinly slicing it. Plate the basmati rice before topping with the veggie jumble, sliced pork tenderloin, and soy glaze. Enjoy!