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 and 4 tsp vinegar (we’ll use the rest of the vinegar later). Add carrots and toss to coat.

Dice potatoes into 1-inch pieces and place in a large pot with enough water to cover by 1 inch. Cover and bring to a boil over high heat. Once boiling, lower heat to medium. Cook until easily pierced by a knife, about 15 minutes. Reserve 1/2 cup cooking water, then drain potatoes and return to pot.

Rub pork with a large drizzle of olive oil. Season generously all over with salt and pepper. Set aside 1/2 tsp Cinnamon Paprika Spice in a small microwave-safe bowl, then rub pork all over with remaining spice. Place pork on a baking sheet and roast to desired doneness, 18-20 minutes. Let rest 5 minutes after removing from oven.

Meanwhile, quarter, core, and thinly slice apple. Add to bowl with carrots and toss to combine. Stir in half the scallions. Season with salt and pepper. To bowl with reserved spice, add jam, 1 tsp water, and remaining vinegar. Stir to combine. Microwave on high until warm, about 45 seconds. Stir in 1 TBSP butter until melted. Season with salt and pepper.

Mash drained potatoes in pot with a potato masher or fork until smooth. Stir in sour cream, 1 TBSP butter, remaining scallions, and reserved cooking water. Season with salt and pepper.

Slice pork crosswise, then divide between plates along with potatoes and slaw. Drizzle sauce over pork and serve.