Smoky Cinnamon Pork Tenderloin with Cherry Sauce and Mashed Potatoes

This hearty pork tenderloin recipe brings together warm, aromatic spices and a touch of sweetness for a truly satisfying meal. The pork is rubbed with smoked paprika and cinnamon, then roasted until tender and juicy. A quick cherry jam sauce adds a glossy, sweet finish that complements the savory meat perfectly.

On the side, you’ll find creamy mashed potatoes made with sour cream and butter, plus tender roasted carrots with a sprinkle of chili flakes for a gentle kick. It’s a complete dinner that feels both comforting and special.

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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

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView 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

Instructions

1. Adjust rack to middle position (top and middle positions 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 (you’ll add more to the sheet then).
4. Pat pork dry with paper towels. Rub with a drizzle of olive oil; season with salt and pepper. In a small microwave-safe bowl, combine paprika and cinnamon. Rub 1¾ tsp spice mixture (3½ tsp for 4 servings) over pork. Once carrots have roasted 5 minutes, remove sheet from oven. Carefully place pork on empty side. (For 4, add pork to a second sheet and roast on top rack.) Roast until pork is cooked through, 18-20 minutes more. Transfer to a cutting board.
5. While pork roasts, add jam and 1 tsp vinegar (1½ tsp for 4 servings) to bowl with remaining spice mixture; stir to combine. Microwave until warm, 30-60 seconds. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
6. 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.
7. 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.

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 ensure they are cooked through.

Can I make this recipe dairy-free?

Yes, use dairy-free sour cream and butter alternatives. The mashed potatoes may need extra liquid to achieve creaminess.

What can I use instead of cherry jam?

Any fruit jam like raspberry, strawberry or apricot will work well. Adjust sweetness to taste.