Smoky Cinnamon Pork Tenderloin with Cherry Sauce and Apple Carrot Slaw

If you’re craving something hearty and satisfying, this pork tenderloin recipe delivers. The meat is coated in a warm blend of cinnamon and smoked paprika, then roasted until tender. A quick cherry jam sauce adds a sweet contrast to the savory spices.

On the side, creamy mashed potatoes provide comfort, while a crisp apple and carrot slaw brings brightness and crunch. It’s a balanced meal that feels special enough for a weekend dinner but easy enough for a weeknight.

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

4 tablespoon Cherry JamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 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 and thinly slice the scallions. In a medium bowl, combine the mayonnaise and 4 teaspoons of white wine vinegar. Add the shredded carrots and toss to coat.
2. Dice the potatoes into 1-inch pieces and place them in a large pot. Add enough salted water to cover by 2 inches. Cover and bring to a boil over high heat, then reduce the heat to medium. Cook until the potatoes are easily pierced with a fork, 15-20 minutes. Reserve ½ cup of the cooking liquid, then drain the potatoes and return them to the pot.
3. Rub the pork tenderloin with a generous drizzle of olive oil. Season generously all over 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 it reaches your desired doneness, 18-20 minutes. Let it rest for 5 minutes before slicing.
4. Meanwhile, quarter, core and thinly slice the apple. 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 small bowl with the reserved spice, add the cherry jam and the remaining 1 teaspoon of white wine vinegar. Stir to combine. Microwave until warm, about 45 seconds. Stir in 1 tablespoon of butter until melted. Season with salt and pepper.
5. Mash the drained potatoes in the pot until smooth. Stir in the sour cream, the remaining 1 tablespoon of butter, the remaining scallions and ¼ cup of the reserved cooking liquid. If needed, add more cooking liquid a splash at a time until the potatoes are creamy. Season with salt and pepper.
6. Slice the pork crosswise. Divide the sliced pork, mashed potatoes and apple carrot slaw among plates. Drizzle the cherry sauce over the 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 accordingly as they may cook faster or slower.

Can I make the slaw ahead of time?

Yes, you can prepare the slaw 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 apricot will work well with the smoky spices.