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

This hearty dinner brings together warm, smoky flavors and a touch of sweetness for a meal that feels both comforting and special. Pork tenderloin is seasoned with a cinnamon-paprika rub, then roasted until tender and topped with a glossy cherry jam sauce. On the side, creamy mashed potatoes and a crunchy apple-carrot slaw with a tangy dressing round out the plate.

Perfect for a weeknight family dinner or a casual gathering, this recipe is easy to prepare and sure to please. The combination of savory pork, sweet-tart slaw and buttery potatoes creates a balanced, satisfying meal.

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. Adjust rack to middle position and preheat oven to 450°F. Trim and thinly slice scallions. In a medium bowl, combine mayonnaise and 4 teaspoons vinegar. Add shredded carrots and toss to coat.
2. Dice potatoes into 1-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Cover and bring to a boil over high heat. Once boiling, lower heat to medium. Cook until easily pierced with a fork, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.
3. Rub pork with olive oil; season generously with salt and pepper. Set aside ¼ teaspoon of the smoky cinnamon paprika spice in a small microwave-safe bowl. Rub remaining spice all over pork. Place pork on a baking sheet and roast until cooked through, 18-20 minutes. Let rest 5 minutes before slicing.
4. Meanwhile, quarter, core and thinly slice apple. Add to bowl with carrots and toss to combine. Stir in half the sliced scallions. Season slaw with salt and pepper. To the bowl with reserved spice, add cherry jam and remaining 1 teaspoon vinegar; stir to combine. Microwave until warm, about 45 seconds. Stir in 1 tablespoon butter until melted. Season sauce with salt and pepper.
5. Mash drained potatoes in pot until smooth. Stir in sour cream, remaining 1 tablespoon butter, remaining scallions and ¼ cup reserved potato cooking liquid. If needed, add more cooking liquid a splash at a time until creamy. 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 works best for this recipe because it cooks quickly and stays tender. You could substitute pork loin, but adjust cooking time as it may take longer.

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.

What can I use instead of cherry jam?

Any fruit jam or jelly, such as raspberry or apricot, will work well. Adjust sweetness to taste.