Sweet & Smoky Pork Tenderloin
with Apple Carrot Slaw, Mashed Potatoes & 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
3 ounce
Carrot
12 ounce
Yukon Gold Potatoes
12 ounce
Pork Tenderloin
1 tablespoon
Smoky Cinnamon Paprika Spice
1 unit
Apple
4 tablespoon
Cherry Jam
Not included in your delivery
2 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. • Trim and peel carrot; grate on the largest holes of a box grater. Trim and thinly slice scallions. • In a medium bowl, combine mayonnaise and 4 tsp vinegar (you’ll use the rest later). Add carrot and toss to coat. Set aside.
• Dice potatoes into ½-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 potatoes are tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.
• Meanwhile, rub pork* with a large drizzle of olive oil. Season generously all over with salt and pepper. Reserve ¼ tsp 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.
• While pork roasts, quarter, core, and thinly slice apple; add to bowl with carrot and toss to combine. Stir in half the scallions and season with salt and pepper. • To bowl with reserved Cinnamon Paprika Spice, add jam and remaining vinegar; stir to combine. Microwave until warm, 45 seconds. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
• Mash drained potatoes until smooth; stir in 2 TBSP butter (4 TBSP for 4 servings) and remaining scallions. If needed, add reserved potato cooking liquid a splash at a time until potatoes are creamy. Season with salt and pepper.
• Slice pork crosswise. Divide pork, potatoes, and slaw between plates. Drizzle sauce over pork and serve.
