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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
White Wine Vinegar
Yukon Gold Potatoes
Smoky Cinnamon Paprika Spice
Hudson River Fruit RubyFrost Apple
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. In a medium bowl, combine mayonnaise and 4 tsp vinegar (you’ll use the rest of the vinegar later). Add carrots 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 tender, 15-20 minutes. Reserve ½ cup potato 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 aside ¼ tsp Cinnamon Paprika Spice in a small microwave-safe bowl; rub pork all over with remaining spice. Place pork on a baking sheet and roast until cooked through, 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. 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 sour cream, 1 TBSP butter (2 TBSP for 4 servings), and ¼ cup reserved potato cooking liquid. (If needed, add more reserved potato cooking liquid a splash at a time until potatoes are creamy.) Season with salt and pepper.
Slice pork crosswise, then divide between plates along with potatoes and slaw. Drizzle sauce over pork and serve.