Smoky Cinnamon Pork Tenderloin with Cherry Sauce, Mashed Potatoes and Chili Carrots

This hearty dish brings together warm, smoky flavors with a touch of sweetness. Pork tenderloin is seasoned with a cinnamon-paprika rub, then roasted to perfection. A cherry jam sauce adds a luscious sweet-tart finish.

On the side, creamy mashed potatoes provide comfort, while roasted carrots get a pop of heat from chili flakes. It’s a balanced, satisfying meal that’s perfect for a cozy dinner.

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Ingredients

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce 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

2 unit 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce. Peel and cut carrots on a diagonal into ½-inch pieces.
2. 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.
3. Rub pork with a large drizzle of olive oil. Season generously all over with salt and pepper. Reserve ¼ tsp Cinnamon Paprika Spice in a small microwave-safe bowl; rub pork all over with remaining Cinnamon Paprika Spice. Place pork on one side of a baking sheet. Toss carrots on empty side with a drizzle of oil, salt and pepper. Roast on middle rack until pork is cooked through, 18-20 minutes. Carefully transfer pork to a cutting board to rest at least 5 minutes. Return carrots to oven and continue roasting until browned and tender, 3-5 minutes more.
4. While pork roasts, to bowl with reserved Cinnamon Paprika Spice, add jam and 1 tsp vinegar; stir to combine. Microwave until warm, 30-60 seconds. Stir in 1 TBSP butter until melted. Season with salt and pepper.
5. Mash drained potatoes with sour cream and 1 TBSP butter until smooth and creamy, adding reserved potato cooking liquid a splash at a time if needed. Season with salt and pepper.
6. Slice pork crosswise. Toss carrots with a pinch of chili flakes to taste. Divide pork, mashed potatoes and carrots between plates. Drizzle sauce over pork and serve.

Recipe Tips

FAQ

Can I substitute the cherry jam with another fruit jam?

Yes, you can use any fruit jam you like, such as raspberry or apricot, for a different flavor profile.

How do I know when the pork tenderloin is fully cooked?

Pork tenderloin is cooked through when it reaches an internal temperature of 145°F. Use a meat thermometer for accuracy.

Can I make this dish dairy-free?

Yes, substitute the butter with a dairy-free alternative and use a plant-based sour cream or omit it for a different texture.