Use a sharp knife and trim fat from pork. Cut into 1/4 inch thick strips.
Combine pepper, cinnamon and cloves in a large heavy duty, zip top plastic bag add pork, seal bag, and shake to coat pork.
Place a large nonstick skillet over high heat until hot, and add oil. Add carrot and onion and cook 3 minutes or until crisp tender, stirring often.
Remove carrot mixture from skillet, using a slotted spoon and set aside. Add pork to skillet, cook 5 minutes or until browned, stirring frequently.
Add carrot mixture, green beans, broth and garlic to skillet and bring to a boil. Reduce heat to low, and simmer, covered, 10 minutes or until pork is tender.
In a small bowl, combine honey and cornstarch, add water, 1 teaspoon at a time, stirring until mixture forms a paste. Add cornstarch mixture to skillet and cook, stirring frequently, 1 minute or until thickened and bubbly.