Smoky Cinnamon Pork Tenderloin with Cherry Sauce and Apple Carrot Slaw

This hearty dish brings together tender roasted pork with a warm, aromatic spice rub and a sweet cherry glaze. The combination of smoky paprika and cinnamon adds depth, while the cherry jam sauce provides a luscious finish. On the side, creamy mashed potatoes offer comfort and a crisp apple carrot slaw adds brightness and crunch.

Perfect for a satisfying dinner, this recipe is both simple and impressive. The slaw’s tangy dressing balances the richness of the pork and potatoes, making every bite well-rounded. Whether you’re cooking for family or guests, this meal is sure to please.

Log in to save recipes and build weekly shopping lists.

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

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 tablespoon Smoky Cinnamon Paprika SpiceView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 ounce Cherry JamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the middle position. Wash and dry all produce. Trim the scallions and thinly slice them. In a medium bowl, whisk together the mayonnaise and 4 teaspoons of white wine vinegar. Add the shredded carrots and toss to coat; set aside.
2. Cut the potatoes into 1-inch pieces and place in a medium pot. Add enough water to cover by 1 inch. Cover and bring to a boil, then reduce heat to medium. Cook until easily pierced with a knife, about 15 minutes. Reserve ¼ cup of the cooking water, then drain the potatoes and return them to the pot.
3. Rub the pork tenderloin with a drizzle of olive oil and season generously with salt and pepper. Set aside ¼ teaspoon of the smoky cinnamon paprika spice in a small microwave-safe bowl. Rub the remaining spice all over the pork. Place the pork on a baking sheet and roast until desired doneness, 18-20 minutes. Let rest for 5 minutes before slicing.
4. Meanwhile, quarter and core the apple, then thinly slice. Add the apple to the bowl with the carrots and toss to combine. Stir in half of the sliced scallions. Season with salt and pepper. To the bowl with the reserved spice, add 3 tablespoons of cherry jam, ½ teaspoon water and ½ teaspoon white wine vinegar (you will have leftover jam and vinegar). Stir to combine. Microwave on high until warm, about 45 seconds. Add the butter and stir until melted. Season with salt and pepper.
5. Mash the drained potatoes with a potato masher or fork until smooth. Stir in the sour cream, remaining scallions and the reserved cooking water. Season with salt and pepper. For extra-rich potatoes, stir in an additional pat of butter if desired.
6. Slice the rested pork crosswise. Divide the pork, mashed potatoes and slaw among plates. Drizzle the cherry sauce over the pork and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, you can substitute pork loin or pork chops, but adjust cooking time accordingly to avoid overcooking.

Can I make this recipe dairy-free?

Yes, use dairy-free sour cream and butter alternatives. The slaw and sauce are naturally dairy-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.