• Adjust rack to top position (top and middle positions for 4 servings) and preheat to 425 degrees. Wash and dry produce. • Trim, peel, and dice carrots into 1/2-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Zest and quarter lemon.

• In a small pot, combine rice, 3/4 cup water (11/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. In a small pot, combine cauliflower rice (no need to drain), a pinch of salt, and pepper. Cook, stirring occasionally, until softened, 6-8 minutes. Keep covered off heat until ready to serve. (Save jasmine rice for another use.)

• Toss carrots on one side of a baking sheet (spread out across entire sheet for 4 servings) with a drizzle of oil, salt, and pepper. Roast on top rack for 10 minutes. • Remove sheet from oven. Toss zucchini on empty side with a drizzle of oil, salt, and pepper. (For 4, leave carrots roasting; toss zucchini on a second sheet and roast on middle rack.) Return to oven until veggies are tender and lightly browned, 10-15 minutes more. • Let cool 2 minutes; transfer veggies to a medium bowl. Toss with lemon zest and chili flakes to taste.

• Meanwhile, pat pork* dry with paper towels. 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. • Turn off heat; transfer pork to a plate to rest.

• In pan used for pork, stir in hot honey, jam, stock concentrates, 1/4 cup water (1/2 cup for 4 servings), and juice from one lemon wedge (two wedges for 4). Increase heat to medium high and bring sauce to a simmer. Cook, stirring constantly, until thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4); season with salt and pepper. • Transfer pork to pan with sauce; turn to coat.

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