[SIDE VEG SWAP CARROTS TO GREEN BEANS] Sweet and Smoky Pork Filet with Cherry Sauce, Carrot Slaw and Mashed Russet Potatoes (D2V)

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.

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 drizzle of olive oil; season with salt and pepper.

In a small microwave-safe bowl, combine paprika and 1½ tsp Warming Spice Blend (all for 4 servings). Rub half the spice mixture over pork.

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 on middle rack until pork is cooked through and carrots are tender, 18-20 minutes more. Transfer pork to a cutting board.

While pork and carrots roast, stir jam and 1 tsp vinegar (1½ tsp for 4 servings) into bowl with remaining spice mixture. (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.