Smoky Cinnamon Pork Tenderloin with Cherry Sauce, Mashed Potatoes &Amp; Chili Carrots

If you’re craving a hearty, satisfying meal, this pork tenderloin recipe delivers. The meat is seasoned with a smoky cinnamon paprika rub, then roasted to perfection and finished with a sweet-tart cherry jam sauce. On the side, creamy mashed potatoes and tender roasted carrots with a sprinkle of chili flakes round out the plate.

This dish brings together warm spices, a touch of sweetness and a pop of heat for a balanced, comforting dinner that’s sure to become a favorite.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Smoky Cinnamon Paprika SpiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with foil or parchment paper.
2. Peel and dice the potatoes into 1-inch cubes. Place them in a medium pot, cover with cold salted water and bring to a boil. Cook until fork-tender, about 15 minutes.
3. Meanwhile, peel and slice the carrots into ½-inch thick rounds. Toss with 1 teaspoon olive oil, a pinch of salt and the chili flakes. Spread on one side of the prepared baking sheet.
4. Pat the pork tenderloin dry with paper towels. Rub all over with the smoky cinnamon paprika spice, ½ teaspoon salt and a few grinds of black pepper.
5. Heat 1 teaspoon cooking oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin until browned on all sides, about 2 minutes per side. Transfer the skillet to the oven alongside the carrots. Roast until the pork reaches an internal temperature of 145°F, about 12-15 minutes. Roast the carrots until tender, about 15-20 minutes.
6. While the pork and carrots roast, make the cherry sauce: In a small saucepan, combine the cherry jam, white wine vinegar and 2 tablespoons water. Simmer over medium heat, stirring occasionally, until slightly thickened, about 3 minutes. Set aside.
7. When the potatoes are tender, drain them and return to the pot. Add the butter and sour cream, then mash until smooth. Season with salt and pepper to taste.
8. Remove the pork from the oven and let it rest for 5 minutes. Slice into medallions.
9. To serve, divide the mashed potatoes and roasted carrots between plates. Top with sliced pork and drizzle the cherry sauce over the meat.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can work, but adjust cooking time accordingly to avoid drying out.

Can I make this recipe dairy-free?

Use dairy-free butter and sour cream alternatives or substitute the mashed potatoes with olive oil and non-dairy milk.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.