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 smoky cinnamon paprika spice blend, bringing warm aromatics to the meat. Roasted until tender, it’s finished with a sweet cherry jam sauce that balances the savory flavors perfectly.

On the side, creamy mashed potatoes offer classic comfort, while a crisp apple and carrot slaw adds a refreshing crunch. Together, these elements create a well-rounded meal that’s sure to become a favorite.

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

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

24 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Cinnamon Paprika SpiceView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

6 tablespoon Cherry JamView ingredient guideLike ingredientDislike ingredient

4 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 oven to 450°F with rack in middle position. Wash and dry all produce. Trim and thinly slice scallions. In a medium bowl, whisk together mayonnaise and 4 teaspoons vinegar. Add shredded carrots and toss to coat; set aside.
2. Cut potatoes into 1-inch pieces and place in a large pot. Add enough water to cover by 1 inch. Cover and bring to a boil over high heat. Reduce heat to medium and cook until potatoes are easily pierced with a knife, about 15 minutes. Reserve ½ cup cooking water, then drain potatoes and return to pot.
3. Rub pork tenderloin with olive oil and season generously with salt and pepper. Set aside ½ teaspoon of the smoky cinnamon paprika spice in a small microwave-safe bowl. Rub the remaining spice all over the pork. Place pork on a baking sheet and roast until desired doneness, 18-20 minutes. Let rest 5 minutes before slicing.
4. While pork roasts, quarter the apple, remove core and thinly slice. Add apple to the carrot mixture and toss to combine. Stir in half the sliced scallions. Season with salt and pepper. To the bowl with reserved spice, add cherry jam, 1 teaspoon water and remaining vinegar. Stir to combine. Microwave on high until warm, about 45 seconds. Add 1 tablespoon 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 sour cream, remaining 1 tablespoon butter, remaining scallions and reserved cooking water. Season with salt and pepper.
6. Slice pork crosswise. Divide pork, mashed potatoes and slaw among plates. Drizzle cherry sauce over pork and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Pork tenderloin is ideal for this recipe because it stays tender and cooks quickly. Pork loin can be used but may require longer cooking time.

What can I substitute for cherry jam?

You can use any berry jam, such as raspberry or strawberry, for a similar sweet-tart flavor.

Can I make the slaw ahead of time?

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