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

This recipe brings together warm, smoky spices and sweet fruit for a truly satisfying dinner. The pork tenderloin is coated in a blend of cinnamon and smoked paprika, then roasted until perfectly juicy. A quick cherry jam sauce adds a glossy, sweet finish that complements the savory meat.

On the side, you get creamy mashed potatoes made with sour cream and butter, plus a bright apple carrot slaw with a tangy mayonnaise dressing. The contrast of textures and flavors makes every bite interesting, yet the dish feels classic and comforting.

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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 the oven to 450°F with a rack in the middle position. Wash and dry all produce. Trim and thinly slice the scallions. In a medium bowl, whisk together mayonnaise and 4 teaspoons of vinegar. Add the shredded carrots and toss to coat. Set aside.
2. Dice the potatoes into ½-inch pieces and place them in a large pot. Add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the cooking liquid, then drain the potatoes and return them to the pot. Keep covered off heat.
3. Rub the pork tenderloin with olive oil and season generously with salt and pepper. Set aside ¼ teaspoon of the smoky cinnamon paprika spice in a small microwave-safe bowl. Rub the remaining spice all over the pork. Place the pork on a baking sheet and roast on the middle rack until cooked through, 18-20 minutes. Let rest for 5 minutes before slicing.
4. While the pork roasts, quarter, core and thinly slice the apple. Add it to the bowl with the carrots and toss to combine. Stir in half the sliced scallions and season with salt and pepper. In the small bowl with the reserved spice, add the cherry jam and remaining vinegar. Stir to combine. Microwave until warm, 30-60 seconds. Stir in 1 tablespoon of butter until melted. Season with salt and pepper.
5. Mash the drained potatoes until smooth. Stir in the sour cream, remaining 1 tablespoon of butter and the rest of the scallions. If needed, add the reserved potato cooking liquid a splash at a time until the potatoes are creamy. Season with salt and pepper.
6. Slice the pork crosswise. Divide the pork, mashed potatoes and slaw among plates. Drizzle the cherry sauce over the pork and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Pork tenderloin works best for this recipe because it stays tender and cooks quickly. Pork loin or chops may require different cooking times.

Can I make the slaw ahead of time?

Yes, you can prepare the slaw up to a few hours in advance. Keep it refrigerated and toss again before serving.

Is there a substitute for cherry jam?

You can use any berry jam, such as raspberry or strawberry, for a similar sweet-tart flavor.