Cinnamon-Smoked Paprika Pork Tenderloin with Cherry Sauce, Mashed Potatoes and Apple Carrot Slaw

This pork tenderloin recipe brings together warm spices and sweet fruit for a comforting meal. The meat is coated with a blend of cinnamon and smoked paprika, then roasted until tender. A cherry jam sauce adds a glossy, sweet finish that complements the savory pork perfectly.

On the side, you’ll find creamy mashed potatoes made with sour cream for extra richness. A bright apple and carrot slaw with a tangy vinaigrette cuts through the richness, adding crunch and freshness to every bite.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView 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

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView 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 400°F (200°C). Bring a pot of salted water to a boil.
2. Peel and dice the potatoes into 1-inch cubes. Boil until fork-tender, about 15 minutes. Drain and return to the pot.
3. While potatoes cook, pat the pork tenderloin dry with paper towels. Season generously with salt and pepper, then rub the Smoky Cinnamon Paprika Spice all over the meat.
4. Heat a drizzle of oil in an oven-safe skillet over medium-high heat. Sear the pork until browned on all sides, about 2-3 minutes per side.
5. Transfer the skillet to the oven and roast the pork until it reaches an internal temperature of 145°F (63°C), about 10-12 minutes. Remove from oven and let rest for 5 minutes.
6. Meanwhile, mash the boiled potatoes with sour cream, salt and pepper until smooth and creamy. Cover to keep warm.
7. In a small bowl, whisk together the cherry jam and 1 tablespoon of water to create a sauce. Set aside.
8. For the slaw: Core and julienne the apple (or cut into thin matchsticks). Thinly slice the scallions. In a bowl, combine the apple, shredded carrots, scallions, white wine vinegar, mayonnaise and a pinch of salt and pepper. Toss well.
9. Slice the rested pork tenderloin into medallions. Serve alongside the mashed potatoes and slaw. Drizzle the cherry sauce over the pork.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or chops can be substituted, but adjust cooking time accordingly.

Can I make the slaw ahead of time?

The slaw is best fresh, but you can prep the apple and carrots up to a day ahead and toss with dressing just before serving.

Is there a substitute for cherry jam?

Any berry jam or preserves, like raspberry or strawberry, would work well.