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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 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 Cinnamon Paprika Spice. • Place pork on a baking sheet and roast on middle rack until cooked through, 18-20 minutes. • Transfer to a cutting board to rest at least 5 minutes. • GRILLING ALTERNATIVE: Heat a welloiled grill or grill pan over mediumhigh heat. Add seasoned pork and cover (if using grill pan, leave uncovered). Cook, turning every few minutes, until browned all over and cooked through (we suggest 15-20 minutes, but grills can vary). Transfer to a cutting board to rest at least 5 minutes.
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.