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.
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
24 ounce
Yukon Gold Potatoes
24 ounce
Pork Tenderloin
2 tablespoon
Smoky Cinnamon Paprika Spice
1 unit
Apple
6 tablespoon
Cherry Jam
4 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Trim, then thinly slice scallions. Stir together mayonnaise and 4 tsp vinegar in a medium bowl (we’ll use the rest of the vinegar later). Add carrots and toss to coat, then set aside.
Cut potatoes into 1-inch pieces and place in a large pot with enough water to cover by 1 inch. Cover and bring to a boil over high heat. Once boiling, lower heat to medium. Cook until easily pierced by a knife, about 15 minutes. Scoop out and reserve ½ cup cooking water, then drain potatoes and return to pot.
Rub pork with a large drizzle of olive oil. Season generously all over with salt and pepper. Set aside ½ tsp cinnamon paprika spice in a small, microwave-safe bowl, then rub pork all over with remaining spice. Place pork on a baking sheet and roast in oven to desired doneness, 18-20 minutes. Let rest 5 minutes after removing from oven.
Meanwhile, quarter apple and remove core, then thinly slice. Add to bowl with carrots and toss to combine. Stir in half the scallions. Season with salt and pepper. To bowl with reserved spice, add jam, 1 tsp water, and remaining vinegar. Stir to combine. Microwave on high until warm, about 45 seconds. Add 1 TBSP butter and stir to melt. Season with salt and pepper.
Mash drained potatoes in pot with a potato masher or fork until smooth. Stir in sour cream, remaining scallions, and reserved cooking water. Season with salt and pepper. TIP: For extra rich potatoes, stir in 1 TBSP butter.
Slice pork crosswise, then divide between plates, along with potatoes and slaw. Drizzle sauce over pork and serve.
