Mexican Pork Roast

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Pat the pork dry with paper towels. Season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Place on one side of the sheet pan. Drizzle with olive oil. Roast 15 minutes. Leaving the oven on, remove from the oven.

Meanwhile, wash and dry the fresh produce. Halve and peel the onion. Small dice one half. Cut the remaining half into 1-inch-wide wedges. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then cut crosswise into 1-inch strips. Place in a bowl; add the onion wedges. Drain and rinse the beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic.

Add 2 teaspoons of olive oil to the bowl of prepared pepper and onion; season with salt and pepper. Toss to coat. Carefully transfer to the other side of the sheet pan of partially roasted pork. Arrange in an even layer. Roast 12 to 14 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the vegetables are tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted pork to a cutting board; let rest at least 5 minutes. Evenly top the roasted vegetables with half the vinegar. Stir to coat.

*An instant-read thermometer should register 145°F.

Meanwhile, in a medium pot, heat the butter on medium-high until melted. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add half the honey (kneading the packet before opening) and ½ cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 9 to 11 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans. Cook, stirring occasionally, 3 to 4 minutes, or until heated through. Add the remaining honey, remaining vinegar (carefully, as the liquid may splatter), and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the liquid has cooked off. Turn off the heat. Transfer to the pot of caramelized onion; stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the cooked beans and onion topped with the sliced pork and roasted vegetables. Garnish with the sliced green tops of the scallions. Enjoy!