Smoky Cinnamon Pork Tenderloin with Cherry Sauce, Mashed Potatoes and Apple Carrot Slaw

If you’re craving something hearty and satisfying, this pork tenderloin recipe delivers on all fronts. The meat is seasoned with a warm blend of cinnamon and smoked paprika, then roasted to perfection and finished with a sweet cherry jam sauce. The combination of smoky, sweet and savory flavors is simply irresistible.

On the side, you’ll find creamy mashed potatoes and a bright apple carrot slaw with a tangy dressing. The slaw adds a refreshing crunch that balances the richness of the pork and potatoes. It’s a complete meal that feels both comforting and special.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView 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

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

Instructions

1. Preheat your oven to 425°F (220°C). Bring a pot of salted water to a boil. Peel and dice the potatoes into 1-inch cubes. Boil the potatoes until tender, about 15 minutes. Drain and return to the pot.
2. While potatoes cook, prepare the pork. Pat the pork tenderloin dry with paper towels. In a small bowl, combine the smoky cinnamon paprika spice with 1/2 teaspoon salt and a pinch of black pepper. Rub the spice mixture all over the pork.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin until browned on all sides, about 2-3 minutes per side. Transfer the skillet to the oven and roast until the internal temperature reaches 145°F (63°C), about 10-12 minutes. Remove from oven and let rest for 5 minutes.
4. While the pork roasts, make the slaw. Core and julienne the apple (no need to peel). Thinly slice the scallions. In a medium bowl, whisk together mayonnaise, white wine vinegar and a pinch of salt. Add the shredded carrots, apple and scallions. Toss to coat. Set aside.
5. Finish the mashed potatoes. Add butter and sour cream to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.
6. Make the cherry sauce. In a small saucepan, warm the cherry jam over low heat, stirring occasionally, until loosened and glossy. If too thick, add a teaspoon of water.
7. Slice the rested pork tenderloin into medallions. Serve the pork over a bed of mashed potatoes, drizzle with cherry sauce and add a generous portion of apple carrot slaw on the side. Enjoy!
8. Tip: For extra richness, you can stir a tablespoon of butter into the cherry sauce just before serving.

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. Tenderloin is lean and cooks quickly, so monitor internal temperature.

Can I make the slaw ahead of time?

Absolutely. The slaw can be prepared up to a day in advance. Store it covered in the refrigerator and toss again before serving.

What can I use instead of cherry jam?

Any fruit jam like raspberry, strawberry or fig jam will work well. The sweetness and acidity complement the smoky pork.