Pat the pork dry with paper towels; place in a bowl. Season with salt and pepper. Add the jerk sauce; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or large for 4 servings), combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onion(s). In a bowl, whisk together the orange marmalade and 1 tablespoon of hot water (or 2 tablespoons for 4 servings).

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper(s) and sliced onion(s); season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Turn off the heat. Transfer to the pot of cooked rice. Add the cilantro sauce and stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the marinated pork. Cook 4 to 6 minutes, or until browned. Flip and cook 4 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the pork, 1 to 2 minutes for medium (the center may still be slightly pink), or until the pork is coated and cooked to your desired degree of doneness. Transfer to a cutting board; let rest at least 5 minutes. Slice the rested pork crosswise. Serve the finished rice topped with the sliced pork. Garnish with the peanuts. Enjoy!