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. The meat is rubbed with a warm blend of cinnamon and smoked paprika, then roasted until tender. A sweet cherry jam sauce adds a glossy finish that balances the savory spices.

On the side, creamy mashed potatoes provide comfort, while a crisp apple and carrot slaw with a tangy dressing keeps every bite bright. This dish is perfect for a cozy dinner that feels both classic and a little 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

1 unit AppleView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a pot of salted water to a boil for the potatoes.
2. Peel and dice the potatoes into 1-inch cubes. Boil until tender, about 15 minutes. Drain and return to the pot.
3. While potatoes cook, pat the pork tenderloin dry with paper towels. Rub the smoky cinnamon paprika spice blend all over the meat.
4. Heat a drizzle of oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin until browned on all sides, about 2 minutes per side.
5. Transfer the skillet to the oven and roast the pork until it reaches an internal temperature of 145°F (63°C), about 10-12 minutes. Remove from oven and let rest for 5 minutes.
6. Meanwhile, mash the boiled potatoes with sour cream, salt and pepper to taste. Keep warm.
7. For the slaw, core and julienne the apple (or cut into thin matchsticks). Thinly slice the scallions. In a bowl, combine the apple, shredded carrots, scallions, mayonnaise, white wine vinegar and a pinch of salt. Toss well.
8. In a small saucepan, warm the cherry jam over low heat, stirring occasionally, until loose and syrupy.
9. Slice the rested pork tenderloin into medallions. Serve alongside the mashed potatoes and apple carrot slaw. Drizzle the cherry jam sauce over the pork.

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 to avoid drying out.

What can I use instead of cherry jam?

Any berry jam or preserves, such as raspberry or strawberry, will work well.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on mayonnaise and jam to be sure.