Cinnamon-Smoked Pork Tenderloin with Cherry Glaze and Apple Carrot Slaw

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

On the side, you get creamy mashed potatoes made with sour cream and butter, plus a bright apple and carrot slaw with a tangy mayonnaise dressing. It’s a balanced plate that feels both comforting and fresh.

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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

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

24 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Cinnamon Paprika SpiceView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

6 tablespoon Cherry JamView ingredient guideLike ingredientDislike ingredient

4 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 oven to 450°F with rack in middle. Wash and dry produce. Trim and thinly slice scallions. In a medium bowl, whisk together mayonnaise and 4 teaspoons vinegar. Add shredded carrots and toss to coat.
2. Dice potatoes into 1-inch pieces. Place in a large pot and cover with water by 1 inch. Cover and bring to a boil over high heat. Reduce heat to medium and cook until fork-tender, about 15 minutes. Reserve ½ cup cooking water, then drain potatoes and return to pot.
3. Rub pork tenderloin with olive oil. Season generously with salt and pepper. Set aside ½ teaspoon of the spice blend in a small microwave-safe bowl. Rub remaining spice all over pork. Place pork on a baking sheet and roast until cooked through, 18-20 minutes. Let rest 5 minutes before slicing.
4. Meanwhile, quarter, core and thinly slice apple. Add apple to bowl with carrots and toss. Stir in half the scallions. Season with salt and pepper. To the reserved spice, add cherry jam, 1 teaspoon water and remaining vinegar. Stir to combine. Microwave until warm, about 45 seconds. Stir in 1 tablespoon butter until melted. Season with salt and pepper.
5. Mash potatoes with a potato masher or fork until smooth. Stir in sour cream, remaining 1 tablespoon butter, remaining scallions and reserved cooking water. Season with salt and pepper.
6. Slice pork crosswise. Divide pork, mashed potatoes and slaw among plates. Drizzle cherry sauce over pork and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

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

Can I make the slaw ahead of time?

Yes, prepare the slaw up to a day in advance and refrigerate. Add the apple just before serving to prevent browning.

What can I use instead of cherry jam?

Any fruit jam like raspberry or apricot works well in the sauce.