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. Peel the carrots; halve crosswise, then quarter lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the miso paste, honey, tamarind paste, and 1/4 cup of water (or 1/2 cup for 4 servings).

Add the diced potatoes to the pot of boiling water. 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 2 tablespoons of olive oil (or 4 tablespoons for 4 servings); season with salt and pepper. 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, line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 15 to 19 minutes, or until 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 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.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thickened. (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!