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

This dish brings together warm, smoky flavors and a touch of sweetness for a truly satisfying meal. The pork tenderloin is seasoned with a cinnamon-spiced paprika rub, then roasted until juicy and tender. A quick cherry jam sauce adds a glossy, sweet finish that complements the savory meat beautifully.

On the side, you’ll find creamy mashed potatoes made with sour cream and butter, plus a bright apple and carrot slaw with a tangy mayonnaise dressing. The slaw adds a refreshing crunch that balances the richness of the pork and potatoes. It’s a complete dinner that feels special enough for a weekend but easy 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. Adjust an oven rack to the middle position and preheat the oven to 450°F. Wash and dry all produce. Trim the scallions and slice them thinly. 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 ½-inch pieces. Place them in a large pot and add enough salted 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 tender, 15-20 minutes. Reserve ½ cup of the potato cooking liquid, then drain the potatoes and return them to the pot.
3. Meanwhile, rub the pork tenderloin with a large drizzle of olive oil. Season generously all over with salt and pepper. Reserve ¼ teaspoon of the smoky cinnamon paprika spice in a small microwave-safe bowl for the sauce; rub the remaining spice all over the pork. Place the pork on a baking sheet and roast on the middle rack until cooked through, 18-20 minutes. Let the pork rest for 5 minutes after removing from the oven.
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 and season with salt and pepper. To the small bowl with the reserved spice, add the cherry jam and the remaining 1 teaspoon of white wine vinegar; stir to combine. Microwave until warm, about 45 seconds. Stir in 1 tablespoon of butter until melted. Season with salt and pepper.
5. Mash the drained potatoes until smooth. Stir in the sour cream, the remaining 1 tablespoon of butter and the remaining scallions. If needed, add the reserved potato cooking liquid a splash at a time until the potatoes are creamy. Season with salt and pepper.
6. Slice the 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 stays tender and cooks quickly. You could substitute pork loin, but adjust cooking time as needed to avoid drying out.

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 to refresh the dressing.

What can I use instead of cherry jam?

Any fruit jam or preserves, such as raspberry, strawberry or apricot, will work well. The sweetness and tartness may vary slightly.