• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Peel and cut carrots on a diagonal into 1⁄2-inch pieces.

• Dice potatoes into 1⁄2-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 1⁄2 cup potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash.

• Meanwhile, toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread across entire sheet.) • Roast on middle rack for 5 minutes (you’ll add more to the sheet then).

• Pat pork* dry with paper towels. Rub with a large drizzle of olive oil; season with salt and pepper. • In a small microwave-safe bowl, combine paprika and cinnamon. Rub 13⁄4 tsp spice mixture (31⁄2 tsp for 4 servings) over pork. (Reserve remaining spice mixture for the next step.) • Once carrots have roasted 5 minutes, remove sheet from oven. Carefully place pork on empty side. (For 4, add pork to a second sheet and roast on top rack.) • Roast until pork is cooked through, 18-20 minutes more. Transfer to a cutting board.

• While pork roasts, add jam and 1 tsp vinegar (11⁄2 tsp for 4 servings) to bowl with reserved spice mixture; stir to combine. (Be sure to measure the vinegar—we sent more!) Microwave until warm, 30-60 seconds. • Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

• Mash drained potatoes with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. • Season with salt and pepper.

• Slice pork crosswise. • Toss carrots with a pinch of chili flakes to taste. • Divide pork, mashed potatoes, and carrots between plates. Drizzle sauce over pork and serve. Pork is fully cooked when internal temperature reaches 145°.