Smoky Cinnamon Pork Tenderloin with Cherry Sauce, Mashed Potatoes and Chili Carrots

This dish brings together warm, aromatic spices and sweet, tangy fruit for a truly satisfying meal. Pork tenderloin is coated with a smoky cinnamon paprika rub, then roasted until juicy and tender. A quick cherry jam sauce adds a glossy, sweet finish that complements the savory meat perfectly.

On the side, you get creamy mashed potatoes made with sour cream and butter, plus tender roasted carrots with a hint of chili flakes for a gentle kick. It’s a complete, hearty dinner that feels special but comes together easily on a weeknight.

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Ingredients

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 tablespoon Smoky Cinnamon Paprika SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position (top and middle for 4 servings) and preheat oven to 450°F. Wash and dry produce. Peel and cut carrots on a diagonal into ½-inch pieces.
2. Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
3. Meanwhile, toss carrots on one side of a baking sheet with a drizzle of oil, salt and pepper. (For 4 servings, spread across entire sheet.) Roast on middle rack for 5 minutes. Pat pork dry with paper towels. Rub with a large drizzle of olive oil; season generously all over with salt and pepper. Reserve ¼ tsp Cinnamon Paprika Spice in a small microwave-safe bowl; rub pork all over with remaining Cinnamon Paprika Spice. Once carrots have roasted for 5 minutes, remove sheet from oven. Carefully place pork on empty side of sheet. (For 4 servings, leave carrots roasting; add pork to a second sheet and roast on top rack.) Roast until pork is cooked through and carrots are browned and tender, 18-20 minutes more. Transfer pork to a cutting board to rest.
4. While pork roasts, add jam and 1 tsp vinegar (be sure to measure; we sent more) to bowl with reserved Cinnamon Paprika Spice; stir to combine. Microwave until warm, 30-60 seconds. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
5. Mash drained potatoes with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
6. Slice pork crosswise. Toss carrots with a pinch of chili flakes to taste. Divide pork, mashed potatoes and carrots between plates. Drizzle sauce over pork and serve. (Pork is fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use a different cut of pork?

Pork tenderloin works best for this recipe, but you could substitute pork loin or chops. Adjust cooking time as needed.

What can I use instead of cherry jam?

Any berry jam, like raspberry or strawberry, will work well. You can also use apricot preserves for a different flavor.

How do I know when the pork is done?

Use an instant-read thermometer; the pork is fully cooked when it reaches an internal temperature of 145°F.