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

• 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, pat pork* dry with paper towels; rub with a large drizzle of olive oil. Season generously all over with salt and pepper. Reserve 1/4 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 for at least 5 minutes. Swap in chicken for pork; roast 15-20 minutes.

• While pork roasts, quarter, core, and thinly slice apple; add to bowl with carrots and toss to combine. Stir in half the scallion greens 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.

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

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