Bring a medium pot with rice and 11/4 cups water to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Stir in white portions of green onions (prepared in a later step), a pinch of pepper, and soy sauce until thoroughly combined. Cover and set aside.

While rice cooks, continue recipe.

Trim and thinly slice green onions, keeping white and green portions separate.

In a mixing bowl, combine orange ginger sesame sauce and a pinch of pepper. Cover with a damp paper towel. Microwave covered until heated through, 45-60 seconds.

Carefully remove from microwave and set aside.

Pat pork dry and season all over with Asian garlic, ginger & chile seasoning (use less if spice-averse). If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add pork to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.

Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner. Remove from burner. Transfer pork to a plate and top with sauce. Rest, 3 minutes.

Reserve pan; no need to wipe clean.

Return pan used to cook pork to medium-high heat and add 2 tsp. olive oil. Add carrots to hot pan and stir often until lightly browned, 3-5 minutes.

Add sweet chili sauce, 1/4 tsp. salt, and 2 Tbsp. water and stir to combine. Cover and cook until carrots are fork-tender, 4-7 minutes.

Remove from burner.

Plate dish as pictured on front of card, garnishing pork with sesame seeds and topping rice with carrots and green portions of green onions. Bon appétit!