Sweet Smoky Pork Tenderloin with Apple Carrot Slaw and Cherry Sauce
Tender roasted pork tenderloin rubbed with smoky cinnamon paprika creates a beautifully caramelized exterior while staying juicy inside. The bright apple carrot slaw provides crisp texture and acidic balance against the rich meat, while warm cherry jam sauce adds fruity sweetness. Creamy mashed potatoes with scallions complete this satisfying dinner that transforms simple ingredients into restaurant-quality flavors. Perfect for weeknight dinners when you want something special without complicated techniques.
Ingredients
- 2 unit scallions, trimmed and thinly sliced
- 2 tablespoon mayonnaise
- 5 teaspoon white wine vinegar
- 4 ounce shredded carrots
- 12 ounce Yukon Gold potatoes, diced into 1/2-inch pieces
- 12 ounce pork tenderloin
- 1 tablespoon smoky cinnamon paprika spice
- 1 unit apple, quartered, cored, and thinly sliced
- 4 tablespoon cherry jamapricot jam1:1flavor-change
different fruit profile
- 2 tablespoon sour cream
- 2 teaspoon olive oil
- 2 tablespoon butter
- salt
- pepper
Instructions
- 1
Adjust oven rack to middle position and preheat oven to 450 degrees
- 2
Wash and dry all produce
- 3
Trim and thinly slice scallions
- 4
Combine mayonnaise and 4 teaspoons vinegar in a medium bowl
- 5
Add carrots and toss to coat, then set aside
- 6
Dice potatoes into 1/2-inch pieces
- 7
Place potatoes in a large pot with enough salted water to cover by 2 inches
- 8
Cover and bring to a boil over high heat
- 9
Lower heat to medium once boiling and cook until potatoes are tender
- 10
Reserve 1/2 cup potato cooking liquid, then drain and return potatoes to pot
- 11
Rub pork with olive oil and season generously with salt and pepper
- 12
Reserve 1/4 teaspoon spice in a small microwave-safe bowl
- 13
Rub pork all over with remaining spice
- 14
Place pork on a baking sheet and roast on middle rack until cooked through
- 15
Let pork rest 5 minutes after removing from oven
- 16
Quarter, core, and thinly slice apple
- 17
Add apple to bowl with carrots and toss to combine
- 18
Stir in half the scallions and season slaw with salt and pepper
- 19
Add jam and remaining vinegar to bowl with reserved spice
- 20
Microwave until warm
- 21
Stir in butter until melted and season sauce with salt and pepper
- 22
Mash drained potatoes until smooth
- 23
Stir sour cream, butter, and remaining scallions into potatoes
- 24
Add reserved potato cooking liquid as needed until potatoes are creamy
- 25
Season mashed potatoes with salt and pepper
- 26
Slice pork crosswise
- 27
Divide pork, potatoes, and slaw between plates
- 28
Drizzle sauce over pork and serve
Tips
Reserve potato cooking liquid before draining to adjust mashed potato consistency as needed for perfect creaminess.
Let pork rest 5 minutes after roasting to allow juices to redistribute for maximum tenderness when slicing.
Microwave the cherry sauce briefly to warm it and help the butter melt smoothly for better flavor distribution.
Good to Know
Refrigerate leftovers up to 3 days. Store components separately for best quality.
Slaw can be made 2 hours ahead. Reheat sauce gently before serving.
Serve immediately while pork is warm and potatoes are creamy.
Common Mistakes
Don't skip resting the pork to avoid dry, tough meat when slicing.
Don't overmash potatoes to avoid gummy texture from broken starch.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use a different cut of pork?
Pork loin works well but may need slightly longer cooking time. Check internal temperature reaches 145F for food safety.
What if I don't have cherry jam?
Apricot, peach, or even grape jam work as substitutes. Adjust sweetness with a pinch of salt if needed.
How long will the slaw keep?
The apple carrot slaw stays fresh for up to 2 days refrigerated, though apple may brown slightly over time.