Cinnamon-Smoked Paprika Pork Tenderloin with Cherry Sauce and Chili Roasted Carrots

If you’re looking for a hearty and satisfying dinner, this pork tenderloin recipe delivers. The meat is coated in a blend of cinnamon and smoked paprika, creating a warm, aromatic crust that roasts to perfection. A glossy cherry jam sauce adds a touch of sweetness that balances the savory flavors beautifully.

On the side, creamy mashed potatoes stay classic and comforting, while tender roasted carrots get a sprinkle of chili flakes for a gentle kick of heat. It’s a complete meal that feels special enough for a weekend dinner but simple enough for a weeknight.

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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

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView 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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Wash and dry all produce. Peel the carrot and cut it on a diagonal into ½-inch pieces. Cut the broccoli into bite-size florets. Dice the potatoes into ½-inch cubes.
2. Place the diced potatoes in a large pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the potato cooking water, then drain the potatoes and return them to the pot. Keep covered off the heat.
3. On a baking sheet, toss the carrot pieces with a drizzle of olive oil, salt and pepper. Roast on the middle rack for 5 minutes. Meanwhile, pat the pork tenderloin dry with paper towels. Rub it with olive oil, then season with salt and pepper. In a small microwave-safe bowl, combine the smoked paprika and cinnamon. Rub about 1¾ teaspoons of this spice mixture all over the pork.
4. After the carrots have roasted for 5 minutes, remove the sheet from the oven. Place the seasoned pork on the empty side of the sheet. Return to the oven and roast until the pork is cooked through, about 18-20 minutes more. (If the broccoli is added later, you can place it on the sheet after the pork is done, but the original recipe suggests adding broccoli to the sheet with the pork; adjust timing as needed.)
5. While the pork roasts, add the cherry jam and 1 teaspoon of white wine vinegar to the bowl with the remaining spice mixture. Stir to combine. Microwave until warm, 30-60 seconds. Stir in 1 tablespoon of butter until melted. Season with salt and pepper to taste.
6. Mash the drained potatoes with the sour cream and 1 tablespoon of butter until smooth and creamy, adding splashes of the reserved potato cooking water as needed. Season with salt and pepper.
7. Slice the pork crosswise. Toss the roasted carrots with a pinch of chili flakes. Divide the sliced pork, mashed potatoes and carrots among plates. Drizzle the cherry sauce over the pork and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork loin or pork chops can be substituted, but adjust cooking time as needed to avoid overcooking.

Can I make the cherry sauce ahead?

Absolutely! The sauce can be prepared up to 2 days in advance and reheated gently before serving.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in the mashed potatoes.