Cinnamon-Smoked Paprika Pork Tenderloin with Cherry Glaze and Chili Carrots

This hearty pork tenderloin recipe brings together warm, smoky flavors with a touch of sweetness. A rub of cinnamon and smoked paprika gives the meat a rich aroma, while a quick cherry jam sauce adds a glossy, sweet finish. Paired with classic mashed potatoes and tender carrots tossed with chili flakes, every bite offers a balance of savory, sweet and spicy.

The best part? It all comes together on a single sheet pan (plus a pot for the potatoes), making cleanup a breeze. Whether you’re cooking for a weeknight dinner or a special occasion, this dish delivers comfort and flavor without fuss.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with a rack in the middle. Wash and dry all produce. Peel carrots and cut on a diagonal into ½-inch pieces.
2. Dice potatoes into ½-inch pieces. Place in a large pot and 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 and return potatoes to the pot. Cover and keep warm.
3. On one side of a baking sheet, toss carrots with a drizzle of oil, salt and pepper. Roast on the middle rack for 5 minutes.
4. Meanwhile, pat pork dry with paper towels. Rub with a drizzle of olive oil and season with salt and pepper. In a small microwave-safe bowl, combine smoked paprika and cinnamon. Rub about 1¾ teaspoons of this spice mixture all over the pork.
5. After carrots have roasted for 5 minutes, remove the sheet from the oven. Carefully place the seasoned pork on the empty side of the sheet. Return to the middle rack and roast until the pork is cooked through, 18-20 minutes more. Transfer pork to a cutting board and let rest.
6. While the pork roasts, add cherry jam and 1 teaspoon white wine vinegar to the bowl with the remaining spice mixture. Stir to combine. Microwave until warm, 30-60 seconds. Stir in 1 tablespoon butter until melted. Season with salt and pepper.
7. Mash the drained potatoes with sour cream and 1 tablespoon butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
8. Slice the pork crosswise. Toss the roasted carrots with a pinch of chili flakes to taste. Divide pork, mashed potatoes and carrots among plates. Drizzle the cherry sauce over the pork and serve.

Recipe Tips

FAQ

Can I use pork loin instead of pork filet?

Yes, pork loin can be substituted. Adjust cooking time as needed since loin may be thicker; use a meat thermometer to ensure it reaches 145°F.

What can I use instead of cherry jam?

Any berry jam (like raspberry or strawberry) works well. For a less sweet option, try apricot preserves.

Can I make this dish dairy-free?

Yes, use dairy-free butter and sour cream alternatives. The rest of the ingredients are naturally dairy-free.