Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Zest and quarter lime (quarter both limes for 4 servings). Mince or grate garlic. Finely chop cilantro leaves and stems.

In a small pot, combine rice, 3/4 cup water (11/2 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, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, toss carrots on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack for 15 minutes (we’ll add the pork then). (For 4 servings, spread carrots out across whole baking sheet; roast on top rack until tender, 25-30 minutes total.)

Meanwhile, pat pork dry with paper towels. Season with salt, pepper, and half the cumin. Heat a large drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Once carrots have roasted 15 minutes, remove from oven and add pork to empty side of sheet. Continue roasting until pork is cooked through and carrots are tender, 10-12 minutes more. (For 4 servings, add pork to a second sheet and roast on middle rack.)

In a small bowl, combine cilantro, a pinch of garlic, remaining cumin, 2 TBSP olive oil (3 TBSP for 4 servings), and a big squeeze of lime juice. Taste and season with salt and pepper. Add more lime juice or garlic if you feel like something’s missing. Add a small pinch of chili flakes if desired.

Fluff rice with a fork; stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Thinly slice pork. Toss roasted carrots with honey and a pinch of chili flakes to taste. Divide rice, pork, and carrots between plates. Drizzle pork with chimichurri. Serve with any remaining lime wedges on the side.