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

This recipe brings together warm, smoky spices and sweet cherry flavors for a memorable pork tenderloin dinner. The pork is coated in a blend of smoked paprika and cinnamon, then roasted until tender. A quick cherry jam sauce adds a glossy, sweet-tart finish that complements the savory meat perfectly.

On the side, creamy mashed potatoes provide a comforting base, while a bright apple carrot slaw with a tangy dressing cuts through the richness. Together, they create a balanced, satisfying meal that feels both hearty and fresh.

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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. Adjust an oven rack to the middle position and preheat the oven to 450°F. Trim the scallions and slice them thinly. In a medium bowl, whisk together the mayonnaise and 4 teaspoons of the white wine vinegar. Add the shredded carrots and toss to coat. Set aside.
2. Cut the Yukon Gold potatoes into 1-inch pieces and place them in a large pot. Add enough water to cover by 1 inch. Cover and bring to a boil over high heat. Reduce the heat to medium and cook until the potatoes are easily pierced with a knife, about 15 minutes. Scoop out and reserve ½ cup of the cooking water, then drain the potatoes and return them to the pot.
3. Rub the pork tenderloin with a generous drizzle of olive oil. 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 the pork on a baking sheet and roast until desired doneness, 18-20 minutes. Let rest for 5 minutes before slicing.
4. Meanwhile, quarter the apple, remove the core and thinly slice. Add the apple slices 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, 1 teaspoon water and the 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 in the pot with a potato masher or fork until smooth. Stir in the sour cream, the remaining scallions and the reserved cooking water. Season with salt and pepper. For extra richness, stir in an additional tablespoon of butter.
6. Slice the rested pork crosswise. Divide the pork, mashed potatoes and slaw among plates. Drizzle the 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 because it cooks quickly and stays tender. 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 few hours in advance. Keep it refrigerated and toss again before serving.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on mayonnaise and cherry jam to ensure no gluten-containing additives.