Sweet & Smoky Pork Tenderloin
with Chili Roasted Carrots, 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 are also tender roasted carrots with a sprinkle of chili flakes for a pop of heat.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
5 teaspoon
White Wine Vinegar
12 ounce
Carrots
12 ounce
Potatoes
10 ounce
Pork Tenderloin
1 tablespoon
Smoky Cinnamon Paprika Spice
1 teaspoon
Chili Flakes
2 unit
Cherry Jam
1.5 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Peel and cut carrots on a diagonal into ½-inch pieces.
• 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 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.
• Meanwhile, toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread across entire sheet.) Roast on middle rack for 5 minutes. • Pat pork* dry with paper towels. Rub 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; rub pork all over with remaining Cinnamon Paprika Spice. • Once carrots have roasted for 5 minutes, remove sheet from oven. Carefully place pork on empty side of sheet. (For 4 servings, leave carrots roasting; add pork to a second sheet and roast on top rack.) Roast until pork is cooked through and carrots are browned and tender, 18-20 minutes more. • Transfer pork to a cutting board to rest.
• While pork roasts, add jam and 1 tsp vinegar (be sure to measure; we sent more) to bowl with reserved Cinnamon Paprika Spice; stir to combine. Microwave until warm, 30-60 seconds. • Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
• Mash drained potatoes with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
• Slice pork crosswise. • Toss carrots with a pinch of chili flakes to taste. • Divide pork, mashed potatoes, and carrots between plates. Drizzle sauce over pork and serve.
Pork is fully cooked when internal temperature reaches 145°.
