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

If you’re looking for a hearty and satisfying meal, this pork tenderloin recipe delivers. The meat is seasoned with a warm blend of cinnamon and smoked paprika, then roasted to perfection and finished with a sweet cherry jam sauce. It’s a wonderful combination of savory and sweet that will please the whole family.

On the side, you’ll find creamy mashed potatoes and a crisp apple and carrot slaw. The slaw adds a refreshing crunch and tangy contrast, making every bite interesting. This dish is perfect for a cozy dinner at home.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 450°F. Wash and dry all produce. Trim and thinly slice scallions. In a medium bowl, combine mayonnaise with 4 teaspoons vinegar (you’ll use the rest later). Add shredded carrots and toss to coat. Set aside.
2. Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
3. Meanwhile, rub pork 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 next step; rub pork all over with remaining spice. Place pork on a baking sheet and roast on middle rack until cooked through, 18-20 minutes. Let rest 5 minutes after removing from oven.
4. While pork roasts, quarter, core and thinly slice apple; add to bowl with carrots and toss to combine. Stir in half the scallions and season with salt and pepper. To the bowl with reserved spice, add cherry jam and remaining vinegar; stir to combine. Microwave until warm, 30-60 seconds. Stir in 1 tablespoon butter until melted. Season with salt and pepper.
5. Mash drained potatoes until smooth; stir in sour cream, 1 tablespoon butter and remaining scallions. If needed, add reserved potato cooking liquid a splash at a time until potatoes are creamy. Season with salt and pepper.
6. Slice pork crosswise. Divide pork, potatoes and slaw between plates. Drizzle sauce over pork and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, you can substitute pork loin or pork chops, but adjust cooking time accordingly. Use a meat thermometer to ensure the internal temperature reaches 145°F.

What can I use instead of cherry jam?

Any fruit jam like raspberry, strawberry or apricot will work well. You can also use a fruit preserves or jelly.

Can I make this recipe dairy-free?

Yes, use dairy-free sour cream and butter alternatives. The mashed potatoes may be slightly different in texture, but still delicious.