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

If you’re craving something hearty and satisfying, this recipe has you covered. Pork tenderloin is rubbed with a smoky cinnamon paprika spice blend, bringing warm aromatics to the meat. It’s then roasted and drizzled with a sweet cherry jam sauce that perfectly balances the savory flavors.

On the side, creamy mashed potatoes offer classic comfort, while a crisp apple and carrot slaw adds a refreshing crunch. This complete meal is sure to become a weeknight favorite.

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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

1 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 (230°C) and adjust rack to middle position. Wash and dry all produce. Trim and thinly slice scallions. In a medium bowl, whisk together mayonnaise and 4 teaspoons white wine 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, then reduce heat to medium. 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 blend 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 and core the apple, then thinly slice. Add apple to the bowl with carrots 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 white wine 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 scallions and reserved cooking water. Season with salt and pepper. For extra richness, stir in an additional tablespoon of butter if desired.
6. Slice the rested pork crosswise. Divide mashed potatoes, slaw and pork among plates. Drizzle cherry sauce over the pork and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Pork tenderloin is best for this recipe due to its tenderness and quick cooking time. Pork loin or chops may work but will require adjusted cooking times.

Can I make the slaw ahead of time?

Yes, you can prepare the slaw up to a day in advance. Store it in the refrigerator and toss again before serving.

Is there a substitute for cherry jam?

You can use any fruit jam such as raspberry, strawberry or apricot. Adjust sweetness to taste.