Step 1

• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. • Trim and thinly slice scallions. • In a medium bowl, combine mayonnaise with 4 tsp vinegar (you’ll use the rest later). Add carrots and toss to coat. Set aside.

Step 2

• Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash.

Step 3

• Meanwhile, rub pork* with a large drizzle of olive oil. Season generously all over with salt and pepper. Reserve ¼ tsp Cinnamon Paprika Spice in a small microwave-safe bowl for the next step; rub pork all over with remaining spice. • Place pork on a baking sheet and roast on middle rack until cooked through, 18-20 minutes. • Let rest 5 minutes after removing from oven.

Step 4

• While pork roasts, quarter, core, and thinly slice apple; add to bowl with carrots and toss to combine. Stir in half the scallions and season with salt and pepper. • To bowl with reserved Cinnamon Paprika Spice, add jam and remaining vinegar; stir to combine. Microwave until warm, 30-60 seconds. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.

Step 5

• Mash drained potatoes until smooth; stir in sour cream, 1 TBSP butter (2 TBSP for 4 servings), and remaining scallions. If needed, add reserved potato cooking liquid a splash at a time until potatoes are creamy. Season with salt and pepper.

Step 6

• Slice pork crosswise. • Divide pork, potatoes, and slaw between plates. Drizzle sauce over pork and serve. .