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

If you’re craving something hearty and satisfying, this pork tenderloin recipe is just what you need. The meat is rubbed with a blend of cinnamon and smoked paprika, adding warm, aromatic depth, then roasted to perfection and finished with a sweet cherry jam sauce. It’s a savory-sweet combination that’s hard to resist.

On the side, creamy mashed potatoes keep things classic and comforting, while a crisp apple and carrot slaw adds a bright, snappy contrast. This meal is balanced, flavorful and sure to become a weeknight favorite.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit Cherry JamView 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 unit AppleView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Peel and dice the potatoes into 1-inch cubes. Peel and grate the carrot. Core and julienne the apple (or cut into thin matchsticks). Thinly slice the scallions, separating white and green parts.
2. Place the potatoes in a medium pot, cover with cold salted water and bring to a boil. Cook until fork-tender, about 15 minutes. Drain and return to the pot. Mash with a splash of milk or butter (optional) until creamy. Season with salt and pepper to taste. Keep warm.
3. While potatoes cook, pat the pork tenderloin dry with paper towels. Rub all over with the smoky cinnamon paprika spice blend, ensuring even coating. Season lightly with salt.
4. Heat a drizzle of oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2-3 minutes per side until browned. Transfer the skillet to the oven and roast for 12-15 minutes or until the internal temperature reaches 145°F (63°C). Remove from oven and let rest for 5 minutes before slicing.
5. In a small bowl, whisk together the cherry jam and 2 teaspoons of white wine vinegar to make the cherry sauce. Set aside.
6. In a medium bowl, combine the grated carrot, julienned apple, sliced scallion whites, mayonnaise and remaining 3 teaspoons of white wine vinegar. Toss well to coat. Season with salt and pepper to taste. Garnish with scallion greens.
7. Slice the rested pork tenderloin into medallions. Serve alongside the mashed potatoes and apple carrot slaw. Drizzle the cherry sauce over the pork or serve on the side.

Recipe Tips

FAQ

Can I use a different cut of pork?

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

What can I substitute for cherry jam?

Any fruit jam like raspberry, strawberry or apricot will work well.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on mayonnaise and jam to be sure.