Sweet 'N' Smoky Pork Tenderloin
with Apple Carrot Slaw, Mashed Potatoes, and Cherry Sauce
If you’re craving something that’s good and hearty, this recipe has got you covered. Pork tenderloin is rubbed with cinnamon and smoked paprika, which brings a layer of warm aromatics to the meat. It’s then roasted and drizzled in a cherry jam sauce that adds sweetness to all that savory. The mashed potatoes on the side stay creamy and classic, but there’s also a crisp apple and carrot slaw to keep things snappy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
2 tablespoon
Mayonnaise
(Contains Eggs)
5 teaspoon
White Wine Vinegar
4 ounce
Shredded Carrots
12 ounce
Yukon Gold Potatoes
12 ounce
Pork Tenderloin
1 tablespoon
Smoky Cinnamon Paprika Spice
1 unit
Apple
4 tablespoon
Cherry Jam
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Trim and thinly slice scallions. In a medium bowl, combine mayonnaise and 4 tsp vinegar (we’ll use the rest of the vinegar later). Add carrots and toss to coat.
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 cooking liquid, then drain and return potatoes to pot.
Rub pork with a large drizzle of olive oil. Season generously all over with salt and pepper. Set ¼ tsp Cinnamon Paprika Spice aside in a small, microwave-safe bowl, then rub pork all over with remaining spice. Place pork on a baking sheet and roast to desired doneness, 18-20 minutes. Let rest 5 minutes after removing from oven.
Meanwhile, quarter, core, and thinly slice apple. Add to bowl with carrots and toss to combine. Stir in half the scallions. Season with salt and pepper. To bowl with reserved Cinnamon Paprika Spice, add jam and remaining vinegar; stir to combine. Microwave until warm, about 45 seconds. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
Mash drained potatoes in pot until smooth. Stir in sour cream, 1 TBSP butter (2 TBSP for 4 servings), remaining scallions, and ¼ cup reserved cooking liquid. (If needed, stir in more reserved cooking liquid, a splash at a time, until creamy.) Season with salt and pepper.
Slice pork crosswise, then divide between plates along with potatoes and slaw. Drizzle sauce over pork and serve.
