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

If you’re craving something hearty and satisfying, this recipe delivers. Pork tenderloin is rubbed with a warm blend of cinnamon and smoked paprika, then roasted until tender. A sweet cherry jam sauce adds a luscious finish, balancing the savory spices beautifully.

On the side, creamy mashed potatoes provide comfort, while a crisp apple and carrot slaw brings brightness and crunch. Together, they make a well-rounded meal that’s sure to please the whole family.

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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

Instructions

1. Preheat your oven to 400°F (200°C). Peel and dice the potatoes into 1-inch cubes. Place them in a pot, cover with cold salted water and bring to a boil. Cook until tender, about 15 minutes.
2. While the potatoes cook, pat the pork tenderloin dry with paper towels. Rub the smoky cinnamon paprika spice all over the pork, coating evenly.
3. Heat a large oven-safe skillet over medium-high heat with a drizzle of oil. Sear the pork tenderloin on all sides until browned, 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. Let rest for 5 minutes before slicing.
4. Meanwhile, drain the potatoes and return them to the pot. Add the sour cream and mash until smooth. Season with salt and pepper to taste. Cover and keep warm.
5. For the slaw, core and julienne the apple (or cut into thin matchsticks). In a bowl, combine the shredded carrots, apple, white wine vinegar and mayonnaise. Toss well to coat. Season with salt and pepper to taste.
6. In a small saucepan, warm the cherry jam over low heat, stirring occasionally, until it becomes a pourable sauce.
7. Slice the rested pork tenderloin into medallions. Serve alongside the mashed potatoes and apple carrot slaw. Drizzle the cherry sauce over the pork.
8. Enjoy your smoky cinnamon pork tenderloin with all the fixings!

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. Use a meat thermometer to ensure doneness.

Can I make the slaw ahead of time?

Yes, the slaw can be prepared up to 2 hours in advance. Keep it refrigerated and toss again before serving.

Is there a substitute for cherry jam?

You can use any berry jam or even apricot preserves for a different flavor profile.