Wash and dry all produce. Trim and peel carrots; cut on an angle into 1/4-inch-thick pieces. Zest 1 tsp zest from orange, then squeeze juice into a small bowl. Mince garlic. Halve, peel, and mince shallot.

Heat a drizzle of olive oil in a small pot over medium-high heat. Add garlic, 1 thyme sprig, and all but 1 TBSP minced shallot. Cook, stirring, until fragrant, about 30 seconds. Stir in rice and 11/2 cups water. Bring to a boil, then cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat.

Meanwhile, place carrots, orange juice, 1/2 tsp sugar, and a pinch of salt in a large pan. Cover with a lid and place over medium heat. Cook until tender, 12-15 minutes. (TIP: If pan dries out, add a splash of water.) Once done, stir in orange zest and 2 TBSP butter. Season with salt and pepper. Remove from heat and keep covered until ready to serve.

Meanwhile, pat pork dry with a paper towel and season all over with salt and pepper. Heat a large drizzle of olive oil in another large pan over mediumhigh heat (we used nonstick). Cook until browned on surface and desired doneness is reached, 4-6 minutes per side. Transfer to a plate.

Heat a drizzle of olive oil in same pan over medium heat. Add 2 thyme sprigs and remaining shallot. Cook until fragrant, about 30 seconds. Add vinegar. Reduce by half, about 30 seconds. Stir in 1/3 cup water, stock concentrates, and jam. Cook until thickened, 1-2 minutes. Remove from heat. Stir in 1 TBSP butter. Season with salt and pepper. Add pork and any juices on plate to pan, flipping pork to coat in sauce.

Fluff rice with a fork, then stir in 1 TBSP butter. Season with salt and pepper. Remove thyme sprigs from rice and sauce. Divide rice and carrots between plates. Arrange pork on top of rice and drizzle with any remaining sauce in pan.