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

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

On the side, you get creamy mashed potatoes made with sour cream and butter, plus a bright apple carrot slaw with a tangy mayonnaise dressing. The slaw adds crunch and freshness, balancing the richness of the dish. It’s a complete dinner that feels special but is simple enough for a weeknight.

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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

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) and adjust a rack to the middle position. Wash and dry all produce. Trim and thinly slice the scallions. In a medium bowl, whisk together the mayonnaise and 4 teaspoons of white wine vinegar. Add the shredded carrots and toss to coat. Set aside.
2. Dice the potatoes into 1-inch pieces and place them in a large pot. Add enough water to cover by 2 inches. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium and cook until the potatoes are easily pierced with a knife, about 15 minutes. 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 and season generously 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. Remove from the oven and let rest for 5 minutes.
4. While the pork roasts, 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 taste. To the small bowl with the reserved ¼ teaspoon spice, add the cherry jam and the remaining 1 teaspoon of white wine vinegar. Stir to combine. Microwave on high until warm, about 45 seconds. Stir in 1 tablespoon of butter until melted. Season with salt and pepper.
5. Mash the drained potatoes with a potato masher or fork until smooth. Stir in the sour cream, the remaining 1 tablespoon of butter, the remaining scallions and ¼ cup of the reserved cooking water. If needed, add more cooking water a splash at a time until the potatoes are creamy. Season with salt and pepper.
6. Slice the rested pork tenderloin crosswise. Divide the mashed potatoes, apple carrot slaw and sliced pork 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. Pork tenderloin cooks quickly; thicker cuts may need a few extra minutes.

Can I make the slaw ahead of time?

Absolutely. The slaw can be prepared up to a day in advance. Store it covered in the refrigerator and give it a stir before serving.

What can I use instead of cherry jam?

Any fruit jam works well-try raspberry, strawberry or even apricot for a different flavor profile.