Smoky Cinnamon Pork Tenderloin with Cherry Sauce, Mashed Potatoes and Apple Carrot Slaw

If you’re craving something hearty and satisfying, this recipe delivers. Pork tenderloin is seasoned with a smoky cinnamon paprika rub, then roasted until tender and drizzled with a sweet cherry jam sauce. The combination of warm spices and fruity sweetness creates a flavor that’s both comforting and exciting.

On the side, creamy mashed potatoes provide a classic base, while a crisp apple and carrot slaw adds brightness and crunch. This balanced meal is perfect for a weeknight dinner or a special occasion.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 tablespoon Smoky Cinnamon Paprika SpiceView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cherry JamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in middle position. Wash and dry all produce. Trim and thinly slice scallions. In a medium bowl, whisk together mayonnaise and 4 teaspoons vinegar. Add shredded carrots and toss to coat. Set aside.
2. Dice potatoes into ½-inch pieces; place in a large pot and cover with salted water by 2 inches. Cover and bring to a boil over high heat. Reduce heat to medium and cook until potatoes are easily pierced with a fork, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.
3. Rub pork tenderloin with olive oil; season generously with salt and pepper. Set aside ¼ teaspoon of the smoky cinnamon paprika spice in a small microwave-safe bowl. Rub remaining spice all over the pork. Place pork on a baking sheet and roast until cooked through, 18-20 minutes. Let rest 5 minutes before slicing.
4. Meanwhile, quarter, core and thinly slice the apple. Add apple to the carrot mixture and toss to combine. Stir in half the sliced scallions; season with salt and pepper. To the bowl with reserved spice, add cherry jam and remaining 1 teaspoon vinegar; stir to combine. Microwave until warm, about 45 seconds. Stir in 1 tablespoon butter until melted. Season with salt and pepper.
5. Mash the drained potatoes until smooth. Stir in sour cream, remaining 1 tablespoon butter, remaining scallions and ¼ cup reserved potato cooking liquid. Add more cooking liquid if needed to reach desired consistency. Season with salt and pepper.
6. Slice pork crosswise. Divide pork, mashed potatoes and slaw among plates. Drizzle cherry sauce over pork and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Pork tenderloin is best for this recipe because it stays tender and cooks quickly. Pork loin or chops may work but will require adjusted cooking times.

What can I substitute for cherry jam?

Any fruit jam like raspberry, strawberry or apricot will work well. Adjust sweetness to taste.

Can I make this dish dairy-free?

Yes, use dairy-free butter and sour cream alternatives. The mashed potatoes will still be creamy.