Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots; halve crosswise, then quarter lengthwise. In a bowl, whisk together the honey, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be.

Add the diced potatoes to the pot of boiling water and cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sour cream and sliced white bottoms of the scallions. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 14 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. 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; let rest at least 5 minutes. Slice the rested pork crosswise.

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

Add the sauce to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until thoroughly combined. (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 mashed potatoes and roasted carrots. Top the pork with the finished sauce. Garnish with the sliced green tops of the scallions. Enjoy!