Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Peel the ginger; finely chop to get 1 tablespoon (or 2 tablespoons for 4 servings). Thinly slice the scallions, separating the white bottoms and hollow green tops.

Place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, chopped ginger, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Carefully add the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings); stir to combine. 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, pat the pork dry with paper towels; season on both sides with salt, pepper, and the warming spices. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Slice the rested pork crosswise.

The USDA recommends a minimum safe cooking temperature of 145°F for pork.

To the pan of reserved fond, carefully add the hoisin sauce, ponzu sauce, vinegar, and 1/4 cup of water (or 1/2 cup for 4 servings). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thoroughly combined and the liquid is slightly reduced. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced pork with the cooked rice and roasted carrots. Top the pork with the pan sauce. Garnish with the sliced green tops of the scallions. Enjoy!